Breville TG870 Grilling Guide, Variable Temperature Control Dial, Ingredient And Type, Beef, Pork

OPERATING YOUR BREVILLE HEALTHSMART GRILL

GRILLING GUIDE

VARIABLE TEMPERATURE

CONTROL DIAL

The Breville HealthSmart Grill features a Variable Temperature Control dial which allows a variety of foods to be cooked.

With the dial set on Steak Sear (see fig 3) the temperature is correctly suited to grill meats or other foods.

fig 3

With the dial set on Sandwich (see fig 4) the temperature is correctly suited to toasting sandwiches.

fig 4

The Variable Temperature Control dial allows you to select a temperature suited to the foods which are being cooked.

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HINTS FOR BEST RESULTS FOR GRILLING MEAT

For best Grilling results use meat cuts which are thick enough to touch the top and base plate when the HealthSmart Grill is closed.

Recommended Cuts

Beef Sirloin (New York), Rump, Rib Eye (Scotch Fillet), Fillet,

Lamb Trim Lamb Leg Steaks, Fillet, Eye of Loin, Cutlets and Diced Lamb.

Pork Butterfly loin Steaks, Spare Ribs, Leg Steaks, Fillets, Diced Pork.

•Tougher cuts such as beef blade, topside steak or lamb forequarter or neck chops can be used. To tenderise these cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the connective tissue.

•Do not salt meat before cooking. Salt will draw out the juices toughening the meat.

•If using a marinade recipe or pre- marinated meats from your meat retailer, drain excess marinade off and dab with kitchen paper before placing on the HealthSmart Grill. Some marinades contain high sugar levels which can scorch on the Grill plate when cooked.

•Do not over cook meat, even pork is better served pink and juicy.

•Do not pierce meat with a fork or cut meat while cooking. This will let the juices escape, resulting in a tougher dry steak. Use tongs instead.

•When removing fish pieces, use a flat heat resistant plastic spatula to support the food.

•Parboiling sausages can alleviate the need to pierce sausages before cooking.

Contact Grilling is a healthy and efficient way to cook. The cooking times are approximate due to variances in ingredient thickness.

It is not recommended to cook items with thick bones such as T-bone steaks

INGREDIENT AND TYPE		COOKING TIME
Beef
• sirloin steak		3 minutes for medium rare
		5-6 minutes for well done
• minute steak		1-2 minutes
• hamburger patties		4-6 minutes
Pork
•	scotch fillet	4-6 minutes
•	loin steaks
•	fillet
Lamb
• loin		3 minutes
•	cutlets	4 minutes
• leg steaks		4 minutes
Chicken
•	breast fillets	6 minutes or until cooked through
•	thigh fillets	4-5 minutes or until cooked through
Sausages
• thin		3-4 minutes
• thick		6-7 minutes
Sandwich or Foccacia		3-5 minutes or until golden brown
Vegetables sliced 1 cm thick
• eggplant		3-5 minutes

•zucchini

•sweet potato

Seafood

•	fish fillets	2-4 minutes
•	fish cutlets	3-5 minutes
• octopus (cleaned)		3 minutes
• prawns		2 minutes
• scallops		1 minute

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