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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 Ikon 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.
• It is not recommended to cook items with thick
bones such as T-bone steaks.
• 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 Ikon 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.