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Tips for grilling
Quality of the meat The grilled result depends on the nature and quality
of the meat and on your personal taste. As far as
possible, grilled pieces should be equally thick. In
this way, they will brown evenly and they will stay
nice and juicy.
Preheating the grill Always preheat the grill. In this way, the intensive
heat radiation will seal the surface of the grilled food
and juice cannot leak out.
Preparing the food To avoid drying out the surface and to improve the
taste, lightly brush the food before grilling with
heat-resistant oil (e.g. peanut oil). Make sure you do
not use too much oil as otherwise there will be a risk
of fire.
Always grill steaks unsalted. Otherwise, water and
soluble nutrients might leak and be lost.
Do not remove the fatty layer (e.g. on a cutlet) until
after grilling as otherwise the meat will lose juice and
aroma.
Placing the food on the grill Place grilled pieces directly on the grid iron. If there is
only one piece for grilling, place it in the middle of
the grid iron for best results.
Turning the food Turn the meat when small fluid drops can be seen on
the surface of the meat.
Turn grilled pieces over as soon as they can be
removed easily from the grid iron. If the meat is
sticking to the grid iron its texture will be destroyed
and juice will leak out.
Tips for grilling Do not pierce the meat while grilling it. It may lose its
juice.
Meat is medium if juice appears on the surface of a
steak (pink inside and crispy brown on the outside).
Serve grilled food hot. Grilled food will go tough if
you keep it warm.
Dripping Fat Fat dripping onto the grill heating element may flare
up briefly and will produce smoke. To reduce flaring
up, grill fatty food over the water bath.
