Hints for best results when grilling
1.Tender cuts of meat such as scotch fillet and sirloin are ideal for grilling. Tougher cuts of meat such as topside or blade steak will tenderise if marinated for a few hours or overnight.
2.Avoid overcooking meat as the texture will toughen.
3.Recommended cuts;
Beef = Sirloin, Rump, Rib Eye Fillet or
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs, Leg Steaks or Fillets
4.You can also grill diced meat on skewers for kebabs.
5.The Contact Health Grill can grill meats over 1 inch (2.5cm) thick with ease.
If cooking meats with a bone it is recommended that it is no larger than (1.5cm) thick to ensure even cooking.
6.Ideal for cooking a variety of meats, including beef, fish and poultry. Take care when grilling fish, use a plastic spatula.
7.The sloped grilling surface allows the fats and juices to drain into the drip tray for healthy, fat free cooking.
8.When cutting meats, chicken, vegetables and or seafood for kebabs, cut evenly and uniform in size to ensure even cooking.
Never cross - contaminate foods. Do not cut raw vegetables and raw meats with the same knife or on the same chopping board. Try to use seperate chopping boards for meats, vegetables and seafood.
Do not cut cooked meats on the same chopping board as you prepared the raw meat unless the board and knife have been thoroughly sanitised and cleaned in hot soapy water.
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