Breville BGR200XL - Manuel (Page 12)

12
HINTS FOR BEST RESULTS FOR GRILLING MEAT
For best Grilling results use meat cuts
which are thick enough to touch the
top and base plate when the Panini Grill
is closed.
Recommended Cuts
Beef Sirloin (New York), Rump, Rib
Eye (Scotch Fillet), Fillet.
Lamb Trim Lamb Leg Steaks, Fillet,
Eye of Loin, Cutlets and Diced
Lamb.
Pork Butterfly loin Steaks, Spare
Ribs, Leg Steaks, Fillets, Diced
Pork.
• Tougher cuts such as beef blade,
topside steak or lamb forequarter or
neck chops can be used. To tenderize
these cuts marinate them for a few
hours or overnight in a marinade with
wine or vinegar to help break down the
connective tissue.
• If using a marinade recipe or pre-
marinated meats from your meat retailer,
drain excess marinade off and dab with
kitchen paper before placing on the
Panini Grill. Some marinades contain
high sugar levels which can scorch on
the Grill plate when cooked.
• Do not over cook meat, even pork is
better served pink and juicy.
• Do not pierce meat with a fork or cut
meat while cooking. This will let the juices
escape, resulting in a tougher dry steak.
• When removing fish pieces, use a flat
heat resistant plastic spatula to support
the food.
• Parboiling sausages can alleviate the
need to pierce sausages before cooking.
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