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Tips and tricks
Always preheat the grill. In this way, due to the intensive heat
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radiation, a crust can form quickly and prevent the meat
juices from escaping.
You can brush or marinate the food with heat-resistant oil
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(e.g. peanut oil) before grilling. This will improve the flavour.
Ensure that you do not use too much oil/marinade, as this
could cause the food to catch fire and generate thick smoke.
Do not salt meat before grilling. Otherwise, soluble nutrients
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and meat juices could be lost.
Place the food directly on the wire rack. Do not use any
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aluminium foil or grill linings.
Only turn the food when it can be easily removed from the
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wire rack. If meat sticks to the wire rack, the fibres will be
destroyed and the meat juices will escape.
Do not prick meat during grilling or the meat juices will
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escape.
Cured meat, such as ham or smoked pork chops, is not
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suitable for grilling. A harmful compound can be produced.
Score chops several times at the bone and in the fat layer so
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that they do not bend during grilling.
We recommend removing the fat layer after grilling rather
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than before, as otherwise the meat will lose juice and flavour.
Poultry pieces will turn out particularly crispy and brown if you
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baste them towards the end of the grilling time with butter,
salted water or orange juice.
After grilling, fruit can be seasoned to taste with honey, maple
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syrup or lemon juice.
Before grilling, you can precook vegetables which take a long
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time to cook (e.g. corn on the cob).
Grill fish fillets skin side up first. Brush the skin with oil so that
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it does not stick to the wire rack.
Serve grilled food hot. Do not keep it warm or it will become
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tough.
Dripping fat can catch fire on the heating elements and can
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result in brief formation of flames and smoke. To reduce this,
very fatty foods should be grilled over a water bath.
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