Breville TG870 - Manual (Page 5)

Contact Grilling is a healthy and efficient way to cook. The cooking times are approximate due
to variances in ingredient thickness.
It is not recommended to cook items with thick bones such as T-bone steaks
GRILLING GUIDE
9
VARIABLE TEMPERATURE
CONTROL DIAL
The Breville HealthSmart Grill features a
Variable Temperature Control dial which
allows a variety of foods to be cooked.
With the dial set on Steak Sear (see fig 3)
the temperature is correctly suited to grill
meats or other foods.
With the dial set on Sandwich (see fig 4) the
temperature is correctly suited to toasting
sandwiches.
The Variable Temperature Control dial
allows you to select a temperature suited to
the foods which are being cooked.
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 HealthSmart 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.
Pork Butterfly loin Steaks, Spare Ribs,
Leg Steaks, Fillets, Diced Pork.
• Tougher cuts such as beef blade, topside
steak or lamb forequarter or neck chops
can be used. To tenderise these cuts
marinate them for a few hours or overnight
in a marinade with wine or vinegar to help
break down the connective tissue.
• Do not salt meat before cooking. Salt will
draw out the juices toughening the meat.
• 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
HealthSmart 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 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.
Use tongs instead.
• 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.
OPERATING YOUR BREVILLE HEALTHSMART GRILL
8
fig 3
fig 4
INGREDIENT AND TYPE COOKING TIME
Beef
• sirloin steak 3 minutes for medium rare
5-6 minutes for well done
• minute steak 1-2 minutes
• hamburger patties 4-6 minutes
Pork
• scotch fillet 4-6 minutes
• loin steaks
• fillet
Lamb
• loin 3 minutes
• cutlets 4 minutes
• leg steaks 4 minutes
Chicken
• breast fillets 6 minutes or until cooked through
• thigh fillets 4-5 minutes or until cooked through
Sausages
• thin 3-4 minutes
• thick 6-7 minutes
Sandwich or Foccacia 3-5 minutes or until golden brown
Vegetables sliced 1 cm thick
• eggplant 3-5 minutes
• zucchini
• sweet potato
Seafood
• fish fillets 2-4 minutes
• fish cutlets 3-5 minutes
• octopus (cleaned) 3 minutes
• prawns 2 minutes
• scallops 1 minute
BR5119 TG870 Ribbed Grill Book 14/1/04 11:13 AM Page 8