Catler GR 4011 - Manual (Page 10)

8
OPERATING YOUR CONTACT GRILL GR 4011
VARIABLE TEMPERATURE CONTROL DIAL
The Contact Grill features a Variable
Temperature Control dial which allows
a variety of foods to be cooked.
With the dial set on Steak Sear (see fi g 3) the
temperature is correctly suited to grill meats
or other foods.
Fig. 3.
With the dial set on Sandwich (see fi g 4) the
temperature is correctly suited to toasting
sandwiches.
Fig. 4.
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 Contact 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 Butterfl y 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
premarinated meats from your meat
retailer, drain excess marinade off and
dab with kitchen paper before placing
on the Contact 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 fi sh pieces, use a fl at
heat resistant plastic spatula to support
the food.
• Parboiling sausages can alleviate the
need to pierce sausages before cooking.