GB 18
cooking information
grilling
garnishes and sauces
• Garnishes - such as slices of apple, pineapple or tomato
halves, for example - can also be grilled.
• Place slices of cheese on the meat at the last minute and
allow it to melt. Only salt and pepper the meat after grilling
it. How thick the meat is determines its position under the
grill. In general, thin pieces of meat should be put in a high
position (always at least 5 cm away from the grill) and
thicker pieces, which must be cooked right through,
somewhat lower.
• Turn thinner pieces of meat with a pair of tongs. Use oven
gloves. Do not prick the meat, because this will cause loss
of meat juices. In the case of grilled meat, where no gravy
is formed, a sauce or herb butter can be served separately
if desired.
• Do not cut grilled meat or suchlike immediately, but allow it
to cool for a few minutes first. There will then be less loss
of meat juices when you do cut it.
AEP_082368400_OX9011T 01-12-2005 14:48 Pagina GB 18
