Advice for grilling and roasting
Only when the grill plates have reached the required temperature should they be lightly oiled. Only
pure peanut oil should be used. The meat is seasoned shortly before grilling, turned in oil or oiled
and placed on the heated grill. Make contact with the top plate on the food to be grilled. Olive oil
should not be used if possible, as it is not heat-resistant enough. A neutral cooking oil, e.g.
arachide oil, is best. After about half the grilling time, you can turn the food slightly to achieve a
particularly attractive grill mark. Irregularly cut meat or cutlets with bones etc. may need to be
turned once.
The two plates of the TX contact grill are already pre-treated so that you can start grilling
immediately after connecting to the socket. Once you have removed the food from the grill, you
should briefly clean the surface of the hot plates with a damp cloth. After servicing, clean the grill
as described in the enclosed operating instructions.
Contact grill TX Grill and plate spray
Applied to hot, well-cleaned grill and roasting plates, it prevents food from sticking. It should be
sprayed on after every thorough plate cleaning (non-stick effect). If necessary, you can also grill
with spray instead of oil afterwards. (Spray on the grill plate, oil on the meat).
Barbecuing and roasting
Red meat
Make sure the grill plate is well heated.
•
If the meat feels soft and can be easily pressed in with a finger without resistance, then it has
only been browned briefly and is still raw on the inside (bleu - saignant = English or rare
roast).
•
If the meat feels full, like a rubber ball, then it is roasted pink on the inside (à point).
•
If the meat feels hard, it is cooked through.
White meat
Make sure the grill is moderately hot.
Fish (small or large)
Always grill on a fairly hot grill to prevent sticking. Dry the fish well before grilling, then season and
place in a little oil for a while. Use a spray if necessary.
Toast slices
They turn out wonderfully crispy on clean, ungreased grill plates.
Hot sandwiches
Are prepared as open sandwiches or so-called club sandwiches.
Roasting large pieces (roasts, poultry)
For example, the appropriate piece of poultry, whether fresh or frozen, is cut off, wrapped in
aluminium foil and placed between the hot grill plates. In this case, contrary to the general rule:
"The thicker the meat, the lower the heat", you can work with very hot plates so that the grilling
process does not take longer than with unwrapped food.
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