Seite 2
Advice for grilling and roasting
Lightly oil the grill plates only when the grill plates have reached the required temperature. Use
pure groundnut oil. Meat should be seasoned shortly before cooking, marinated or brushed with
oil and placed on a heated grill. Ensure the upper plate comes into good contact with the food.
Olive oil should not be used if possible, because it is not sufficiently stable at high temperatures.
The best oil to use is a neutral cooking oil, e.g. peanut oil. After approximately half of the grilling
time gently turn the food over to achieve a particularly nice grill pattern. Irregularly-cut meat or
cutlets with bones etc may need turning again.
Both plates of the Turmix are already pre-treated so cooking can begin immediately after the
device is plugged in. If the grid plates have been taken off the grill, the upper surface of the
plates should be quickly cleaned with a damp cloth whilst they are still warm. After servicing,
clean the grill as stated in the instruction manual.
Turmix grill and plate spray
To be used on hot, well-cleaned, grill and roasting plates and prevents food from sticking. It
should be used after every basic plate clean (anti adhesion effect). Spray can also be used
instead of oil for grilling, if required. (Spray on the grill plate, oil on the meat).
Grilling and roasting
Red meat
Ensure that the grill plates are sufficiently heated.
If the meat feels tender and does not resist when lightly pressed then it is only slightly
coloured and is still raw in the middle (blue).
If the meat feels firm, similar to a rubber ball, then it is cooked medium rare.
If the meat, however, feels hard, then it is well-done.
White meat
Ensure that the grill is reasonably hot.
Fish (small or large)
Always cook on a fairly hot grill to avoid sticking. Before grilling, dry the fish well, then season
and leave to marinade in a little oil for a while. Use spray if necessary.
Toast
Comes out wonderfully crisp when you use clean, non-greased grill plates.
Warm sandwiches
Prepare open or club sandwiches.
Cooking large pieces (joints, poultry)
Separate the section required from, for example the bird, regardless of whether fresh or frozen,
wrap in cooking foil and place it between the hot grill plates. In this case you can deviate from
the general rule: 'The fatter the meat, the lower the heat' and work with very hot plates so that
the grilling process does not take much longer than if the meat was not wrapped in cooking foil.
