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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, Scotch,
Fillet or T-Bone
Lamb = Backstrap or Fillet, Chops and
Cutlets
Pork = Leg or Butterfly Steaks, Fillets
and Chops.
4. You can also grill diced meat on skewers
for kebabs.
5. The ReversaGrill can grill meats over
2.5cm (1 inch) thick 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. The ribbed grill plate is ideal for cooking
a variety of meats, including beef, lamb,
pork, poultry and fish. Take care when
grilling fish, use a plastic spatula. The
ribbed plate is also ideal for grilling
vegetables.
7. The grill bars and drip holes allow the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. The flat hotplate is ideal for cooking a
variety of foods such as eggs, bacon,
tomatoes, crepes and pikelets.
9. When cutting meats, chicken, vegetables
or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Note: 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 separate chopping boards for
meats, vegetables and seafood.
Note: Do not cut cooked meats on the same
chopping board that you used to prepare the
raw meat unless the board and knife have
been thoroughly sanitised and cleaned in hot
soapy water.
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