Gastroback 42534 Design Grill-Barbecue Advanced - Manual (Page 16)

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8. Remove the sandwich using a plastic spatula. Never use metal tongs or a knife as these can
cause damage to the non-stick coating of the cooking plates. There is no need to wait for the
appliance to reheat, before placing other food on the cooking plates.
after use
warnIng!
Do not leave the appliance unattended while connected to the mains power
supply. Even some minutes after switching off, the appliance is still hot. Do not leave the
appliance unattended near young children when the appliance is still hot.
1. Switch OFF the appliance and unplug from the power outlet.
2. Allow the appliance to cool before cleaning (see ›Care and cleaning‹). Always clean the
appliance immediately after use. Never leave any food dry up on the appliance or any parts
of it.
TIPs fOr BesT resulTs
For best grilling results, use cuts which are thick enough to touch the grilling surfaces at the lid
and bottom, when closing the lid (approx. 1 to 5.5 cm).
recommended cuts:
Beef Sirloin (New York), Rump, Rib Eye (Scotch Filet), Filet
Lamb Trim Lamb Leg Steaks, Filet, Eye of Loin, Cutlets, Diced Lamb
Pork Butterfly Loin Steaks, Spare Ribs, Leg Steaks, Filet, Diced Pork
• Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops can be
used. To tenderize these cuts, marinate them for a few hours or overnight in a marinade with
wine or vinegar to help break down the connective tissue.
• Add salt after cooking. Otherwise, the salt would dehydrate the meat, making it tough and dry.
• If using a marinade recipe or pre-marinated meats from your meat retailer, drain excess ma-
rinade off and dab with kitchen paper before placing on the grilling surface. Some marinades
contain high sugar levels, which can scorch on the grilling surface when cooked.
• Do not overcook 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 and dry steak.
• When cooking fish, use a flat heat-resistant plastic spatula to support the food.
• Parboiling sausages can alleviate the need to pierce sausages before cooking.
• It is recommended not to cook cuts with thick bones such as T-bone steaks. You should remove
the bone before cooking.
grilling guide
Cooking temperatures and cooking times depend on your individual liking, as well as on thick-
ness, type and consistency of your food. The following table holds some recommendations. If
required, check your food for the desired consistency during cooking.
• Select a low temperature (SANDWICH) for heating up food and cooking sandwiches.