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Hints for best results when grilling.
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 Café Contact Grill and Sandwich Press
can grill meats over 1 inch (2.5cm) thickness
with ease.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7. The sloping 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.
9. The large non-stick flat (bottom) cooking
plate is ideal for cooking a variety of foods
such as eggs, bacon, mushrooms, tomatoes
and onions.