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Rommelsbacher RC1600 Manual

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Tips and notes
• When using the grill plate for the first time, grease it with some oil first. For next use, no grease is required.
• Make sure the food does not get in contact with the heating element as otherwise the food might burn.
• Only season cheese after melting as spices burn at high temperatures and generate unpleasant smoke
as well as an unpleasant taste.
• If possible, the food to be grilled should be taken out of the fridge ½ hour before you start grilling. It
will roast more quickly and you avoid thicker meat staying cold inside.
• Oil lean meat slightly before grilling. The best results are achieved with small and tender pieces of meat.
Do not pierce when turning, so that no juice is lost.
• For achieving a nice browning, sear the meat shortly. The meat is done when the juice coming out is clear.
• Spices and marinades might generate smoke when grilling. To avoid this you may use non-seasoned/
non-marinated raw meat and rather offer seasoning mixtures and barbecue sauces as side dish.
• Spice the meat before, but salt it after grilling. This will keep its juice inside.
• Pierce the casings of sausages to prevent them from bursting.
• As side dishes, we recommend crispy bread, fresh salads and cooked potatoes.
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