Could you give me some grilling tips?


  • Ingredients that do not contain much fat themselves, like chicken breasts, can be lightly greased. Lightly greasing these ingredients ensures crispy and well-grilled food.
  • Sausages tend to burst when you grill them. To prevent this, punch a few holes in them with a fork.  
  • For the best result, make sure the pieces of meat you use are not too thick (approx. 0.6 in - 1.5 cm).  
  • Fresh meat gives better grilling results than frozen or defrosted meat.  
  • When you prepare satay, chicken, pork or veal, first sear the meat at a high temperature (setting 5). Then set the temperature control one position lower and grill the food until it is done.  
  • After grilling, wrap your meat in aluminum foil and let it rest for a while. The juices will retreat into the meat and prevent the meat drying out.
  • If you want to defrost frozen food, wrap the frozen food in aluminum foil. Set the temperature control to setting 1 or 2. The defrosting time depends on the weight of the food.
  • The grill is not suitable for grilling breadcrumbed food.

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