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Hints for better grilling
Read this table which gives you advice about cooking different types of meat.
Beef • Use tenderloin, rump or sirloin.
• Brush with oil or melted butter, especially if the meat is lean.
Lamb • Use loin chops, chortloin chops, chump chops or forequarter chops.
• Remove skin or cut to stop curling.
• Brush with oil or melted butter.
Sausages • Prick sausages to stop skins from bursting.
Poultry • Divide into serving pieces and brush with oil.
Fish • Brush with oil or melted butter and lemon juice.
Bacon • Remove rind.
• Grill flat and make into rolls.
Safety warnings about the grill
• Do not cook food on the bottom of the grill compartment. Always use the grill dish and
smokeless grill.
• Do not place foil under the food on the insert, as this prevents fats and oils running away
and may cause a fire.
• Always use the grill parts according to instructions.
• Do not put thick pieces of food too near the element. They may curl and catch fire.
• Always turn the grill off immediately after cooking. Left-over fat may cause a fire.
• Always clean the grill dish and insert after use. This will prevent fat building up and causing
a fire.
• Do not let children play with the grill.
• Do not children use the grill, if you are not with them.
• Stay in the kitchen when the grill is on.
• Be careful not to touch hot surfaces.
• Do not spray aerosols near the grill, when it is turned on.
• Do not keep flammable materials in or near the grill, eg chemicals, aerosols, etc.
Handling grilling problems
Problem What to do
Meat overcooked on outside and raw in centre Grill at lower smokeless cover position
Chops and steaks curling Cut fat with knife towards meat
Juices running out of meat Do not pierce meat with fork, turn with tongs
Smoking grill Clean grill dish and insert
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