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1. Tender cuts of meat such as scotch fillet
and sirloin are ideal for grilling. Tougher
cuts of meat such as topside or blade
steak will tenderise if marinated for a few
hours or overnight.
2. Avoid overcooking meat as the texture will
toughen.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye,
Fillet or T-Bone
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs,
Leg Steaks or Fillets
4. You can also grill diced meat on skewers
for kebabs.
5. The Café Contact Grill and Sandwich
Press can grill meats over 1 inch (2.5cm)
thickness with ease. If cooking meats with
a bone it is recommended that it is no
larger than 1.5cm thick to ensure even
cooking.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7. The sloping grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Never cross - contaminate foods: Do not
cut raw vegetables and raw meats with
the same knife or on the same chopping
board. Try to use seperate chopping
boards for meats, vegetables and seafood.
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have
been thoroughly sanitised and cleaned in
hot soapy water.
9. The large non-stick flat (bottom) cooking
plate is ideal for cooking a variety of
foods such as eggs, bacon, mushrooms,
tomatoes and onions.
Hints for best results when grilling
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