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6.3 Tips and tricks
– The grilled result depends on the nature and
quality of the meat and on your personal taste.
– As far as possible, grilled pieces should be
equally thick. In this way, they will brown evenly
and they will stay nice and juicy.
– Always preheat the grill. In this way, the
intensive heat radiation will seal the surface of
the grilled food and juice cannot leak.
– Place grilled pieces directly on the gridiron.
If there is only piece for grilling, place it on the
gridiron, as far as possible in the middle, over the
switched-on heating elemen. That is the best to
do it. Turn grilled pieces over as soon as they can
be removed easily from the gridiron. The pores
have now been sealed.
– Always grill steaks unsalted. Otherwise, water and
soluble nutrients might leak and be lost.
– Avoid pickled foods such as boiled ham and
smoked pork etc. as otherwise a compound may
be produced that is harmful to health.
– To avoid drying out of the surface and to improve
the taste, lightly brush grilled food with heat-
resistant oil (e.g. peanut oil). Make sure you do
not use too much oil as otherwise there will be a
risk of fire.
– You might notice that the grilling element
switches on and off automatically during the
grilling time. This is normal.
– Poultry becomes particularly crispy brown if
you coat it with butter, salty water or orange juice
towards the end of the cooking time.
– Serve grilled food hot.
– Grilled food will go tough if you keep it warm.
– Meat is medium if juice leaks out of the surface
of a steak (pink inside and crispy brown on the
outside).
– Do not pierce the meat while grilling it. It may
lose its juice. Turn the meat when small drips can
be seen on its surface.
– Do not remove the fatty layer (e.g. on a cutlet)
until after grilling as otherwise the meat will lose
juice and aroma.
Would you have known?
Advantages of grilling
No or little fat is used when grilling. Therefore, it
is a low-fat preparation method.
Grilling is a gentle cooking method in which
nutrients, taste and aroma substances are largely
retained. Grilled foodstuffs are easy on the stomach
because they are prepared without fat and sauces.
During grilling, intensive browning appears on
the surface of foodstuffs, but no crust, with the
result that grilled foods are easy to digest and are
suitable for diets.
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