Tips And Tricks - NEFF N63TK00N0 Mode D'emploi

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Tips and tricks

Always pre-heat the grill. That way, the intense heat
radiation causes a crust to form quickly and
prevents meat juice from escaping.
Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil). This improves the
flavour. Be careful not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
Do not salt the meat before grilling. Otherwise
soluble nutrients and meat juice may escape.
Place the food to be grilled directly on the wire rack.
Do not use any aluminium foil or grilling trays.
Only turn the items on the grill over when they lift off
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
Do not pierce the meat while grilling it, otherwise
meat juice may escape.
Cured meat such as ham and smoked pork chops
are not suitable for grilling. This can produce a
compound that is harmful to health.
Score chops on the bones and in fatty layers several
times so that they do not curl up.
Remove fatty layers after grilling instead of before,
otherwise the meat loses juice and flavour.
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
You can parboil vegetables that take a long time to
cook (e.g. corn on the cob) before placing them on
the grill.
Grill fillets of fish on the skin side first. Coat the skin
with oil, so that it does not stick to the wire rack.
Serve grilled food hot. If you keep it warm it will go
tough.
Drops of fat falling onto the heating element may
ignite and briefly produce flames and smoke. Very
fatty foods should be grilled over the water bath to
minimise this.
Operating the appliance
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