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• 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.
• Always grill steaks unsalted. Otherwise, water and
soluble nutrients might leak and be lost.
• Avoid conserved 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.
• 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 people on diets.
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4. Tips for grilling