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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’, the default '0'
zero time and cease to illuminate
after 3 minutes. To re-activate the
grill, adjust the Temperature or
Timer Dials.
When the food is cooked, remove from 14.
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.
Judging doneness
There is an art to determining when your
steak, lamb chop or cutlet is cooked to the
correct degree of doneness – rare, medium
rare, medium, medium well or well done –
but it is easily mastered with these handy
hints and tips.
NOTE:
USDA Recommended Internal
Temperatures are as follows:
- Medium 145°F
- Medium Well 160°F
- Well Done 170°F
Rare
Cook for a few minutes per side,
depending on thickness. Turn once only.
Cook until steak feels very soft with back
of tongs. A meat thermometer will show
the internal temperature of a rare steak
as 130-140°F (55-60°C).
Medium rare
Cook on one side until moisture is just
visible on top surface. Turn once only.
Cook on the other side until surface
moisture is visible. Steak will be cooked
to medium rare when it feels soft with
back of tongs. A meat thermometer
will show the internal temperature of a
medium rare steak as 140-150°F
(60-65°C).
OPERATING YOUR BREVILLE SMART GRILL OPERATING YOUR BREVILLE SMART GRILL
!
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.
Medium
Cook on one side until moisture is
pooling on top surface. Turn once only.
Cook on second side until moisture is
visible. Steak will be cooked to medium
when it feels springy with back of tongs.
A meat thermometer will show the
internal temperature of a medium steak
as 150-160°F (65-70°C).
Medium well
Cook on one side until moisture is
pooling on top surface. Turn and cook on
second side until moisture is pooling on
top. Reduce heat slightly and continue
to cook until steak feels firm with back of
tongs. A meat thermometer will show the
internal temperature of a medium well
steak as 160-170°F (70-75°C).
Well done
Cook on one side until moisture is
pooling on top surface. Turn and cook on
second side until moisture is pooling on
top. Reduce heat slightly and continue to
cook until steak feels very firm with back
of tongs. A meat thermometer will show
the internal temperature of a well done
steak as 170°F (75°C).