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Hints for best results for grilling
Meat
Forbest Grilling results use meat cuts which are
thickenough to touch the top and base plate when
theIkon Grill is closed.
RecommendedCuts
Beef Sirloin(New York), Rump,
RibEye (Scotch Fillet), Fillet,
Lamb TrimLamb Leg Steaks, Fillet, Eye ofLoin,
Cutletsand Diced Lamb.
Pork Butterflyloin Steaks,Spare Ribs,
LegSteaks, Fillets, Diced Pork.
•Toughercuts such as beef blade, topside steak
orlamb forequarter or neck chops can be used.
Totenderise these cuts marinate them for a
fewhours or overnight in a marinade with
wineor vinegar to help break down the
connectivetissue.
•Itis not recommended to cook items with thick
bonessuch asT-bone steaks.
•Donot salt meat before cooking. Salt will draw
outthe juices toughening the meat.
•Ifusing a marinade recipe or pre-marinated
meatsfrom your meat retailer,drain excess
marinadeoff and dab with kitchen paper before
placingon the Ikon Grill. Some marinades
containhigh sugar levels which can scorch on
theGrill plate when cooked.
•Donot over cook meat, even pork is better
served pink and juicy.
•Donot pierce meat with a fork or cut mea t while
cooking.This will let the juices escape, resulting
ina tougher dry steak. Use tongs instead.
•Whenremoving fish pieces, use a flat heat
resistantplastic spatula to support the food.
•Parboilingsausages can alleviate the need to
piercesausages before cooking.