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NOTE:
The cooking and heating cycle can
be stopped at any time by turning
the Temperature Dial to the ‘OFF’
position. The LCD screen will cease
to illuminate, displaying ‘OFF’ and
the default ‘0’ zero time. Allow
the grill to cool completely and
disconnect from the wall outlet.
NOTE:
The Breville Smart Grill features a
1-Hour Auto Shut-Off feature. This
ensures the grill is not accidentally
left on for an extended period of
time. If the Temperature or Timer
Dials are not adjusted within 1
hour, the Auto Shut-Off feature
will automatically stop heating the
cooking plates. The LCD screen
will display ‘OFF’ for 5 minutes
then cease to illuminate. However,
the default display - ‘OFF’ and ‘0’
zero time – will still be visible. To
re-activate the grill, adjust the
Temperature or Timer Dials.
When the food is cooked, remove from
the cooking plates using heat proof
plastic or wooden utensils.
NOTE:
Never use metal or sharp utensils
as these can cause damage to the
non-stick coating of the cooking
plates.
FULLY UNWIND THE POWER
CORD FROM THE CORD
STORAGE BEFORE USE.
14.
GRILLING TIPS
GRILLING TIPS
Meats
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.
It is not recommended to cook items
with thick bones such as T-bone
steaks.
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.
If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab the meat with paper towels before
placing on the grill. Some marinades
contain high sugar levels which can
scorch on the cooking plate.
Do not salt meat before cooking. Salt
will draw out the juices, toughening the
meat.
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.
Do not over cook meat. Some meats
are better served pink and juicy.
Parboiling sausages can alleviate
the need to pierce sausages before
cooking.
When removing fish pieces from the
grill, use a flat heat resistant plastic
spatula to support the food.
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BGR820_IB_FA.indd 20 20/7/09 12:24:45 PM