Breville the Panini Grill Manual De Instrucciones página 8

VARIABLE TEMPERATURE
CONTROL DIAL
The grill features a variable temperature
control dial which allows a variety of foods
to be cooked. With the dial set on SEAR the
temperature is correctly suited to grill meats or
other foods.
With the dial set on PANINI the temperature is
correctly suited to toasting panini.
The variable temperature control dial allows
you to select a setting suited to the foods which
are being cooked.
8
Tips
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 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.
Butterfly loin Steaks, Spare Ribs,
Pork
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 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 slightly 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.