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1. Tender cuts of meat such as scotch fillet
and sirloin are ideal for grilling. Tougher
cuts of meat such as topside or blade
steak will tenderise if marinated for a few
hours or overnight.
2. Avoid overcooking meat as the texture will
toughen.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye
Fillet or T-Bone
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs,
Leg Steaks or Fillets
4. You can also grill diced meat on skewers
for kebabs.
5. The Contact Health Grill can grill meats
over 1 inch (2.5cm) thick with ease. If
cooking meats with a bone it is
recommended that it is no larger than
(1.5cm) thick to ensure even cooking.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7. The sloped grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables
and or seafood for kebabs, cut evenly and
uniform in size to ensure even cooking.
Never cross - contaminate foods. Do not
cut raw vegetables and raw meats with the
same knife or on the same chopping
board. Try to use seperate chopping
boards for meats, vegetables and seafood.
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have
been thoroughly sanitised and cleaned in
hot soapy water.
Hints for best results when grilling