GB 17
cooking information
grilling
general tips
• When grilling meat, game, poultry and fish, the meat or fish
is sealed immediately, preserving the nutrients and flavour.
Butter and oil are not necessary, therefore. Thick pieces of
small cuts of meat, thin fish steaks or whole fish are the
most suitable.
• The skewers are used for even grilling of smaller pieces of
meat and vegetables, such as satay, kebabs and shashliks.
tips for meat
• Only use good quality meat. Allow 75-100 gm of meat or
125-175 gm of meat on the bone per person.
• Always place a suitable roasting tin under the food to catch
any drips of fat. If necessary, dry the meat with kitchen
paper before placing it under the grill.
• For food with a long grilling time, such as rolled meat and
chicken, pour ± 250 ml of water into the roasting tin.
tips for fish
• Allow 150-200 gm of steaks or whole fish or 100-125 gm of
filleted fish per person. For larger fish, have the head
removed.
• Wash the fish. Dry it with kitchen paper. Score thick fish.
Place the fish on the grid shelf and slide a roasting tin
underneath.
AEP_082368400_OX9011T 01-12-2005 14:48 Pagina GB 17
