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• For best grilling results, use cuts of meat of approx. 1 to 3 cm.
• It is recommended not to cook cuts with thick bones such as T-bone steaks or
cutlet. You should remove the bone before grilling.
• Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops
can be used, when marinated with wine or vinegar to help break down the
connective tissue. After marinating, drain the marinade off and dab with kitchen
paper before placing on the grilling surface. Ingredients of the marinate could
burn easily on the hot grilling surface.
• Do not overcook meat. Even pork is better served pink and juicy. However, chi-
cken and turkey should be well done always.
• Do not pierce meat with a fork or cut meat during cooking. This will let the juices
escape, giving a tougher and dry result.
• Add salt after grilling. Salt dehydrates meat, making it tough and dry.
• Some spices are heat-sensitive and should be added belatedly. E.g. capsicum
may get a bitter taste, when heated to high temperature.
• For turning and taking meat, it is best to use barbecue tongs. When grilling fish,
use a flat heat-resistant plastic spatula or plastic grill shovel to support the fish,
as cooked fish breaks up easily.
How to Check the Doneness of Your Steaks
Use the following table to determine, if meat has reached the desired degree of doneness.
Degree of
doneness
Procedure Consistency
Core
temperature
Rare
Cook for a few minutes per side.
The steak feels very soft when
pressing on it.
55-60°C.
Medium
rare
Cook each side until moisture is
just visible on the surface.
The steak feels soft when pres-
sing on it.
60-65°C.
Medium
Cook each side until moisture is
accumulating on the surface.
The steak feels elastic. 65-70°C.
Medium
Well
Cook each side until moisture is accumulating on the surface. Then redu-
ce the heat and continue to cook until the steak feels firm.
70 - 75°C
Well Done
Cook each side until moisture is accumulating on the surface. Then redu-
ce the heat and continue to cook until the steak feels very firm.
75 - 85°C
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