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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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