How do I grill?

1. When grilling, you often think of grill marks on your food. But grilled food does not have to have stripes, that depends on the material. The high temperature when grilling ensures that the product quickly sears, so that little moisture is lost. This gives grilled food a full, sometimes smoky taste.

1. Suitable for ... Material? ... slices of fish, vegetables, fruit, potatoes and tender meat such as steak, ham and pork chop. Contact grill, grill pan, oven grill, stone grill. A meat thermometer is useful for measuring the core temperature of a large piece of meat or fish.

General grilling

1. Let the vegetables / meat come to room temperature. Preheat your grill for about 10 minutes, only a stone grill needs 30 minutes. Pat the vegetables dry with kitchen paper and brush with a little oil with a brush if necessary. Put it on or under the grill. Grilling with a contact grill With a contact grill you grill between 2 ribbed plates. Since the heat comes from 2 sides, you only need half the cooking time. Grilling with a grill pan A grill pan is made of ribbed cast iron. Cast iron can be heated very high, which quickly turns meat and fish brown. You only have to rinse a grill pan with hot water after use. Soapy water degreases the pan too much so that your food will stick to the pan next time and that can give the food an off-taste. Grilling with an oven grill Most ovens have a grill setting. This is the hottest setting of the oven and with most ovens starts from 230 ° C and can go up to 300 ° C. If you cannot set the temperature, you usually have a rotary knob with position 1-3. When grilling in the oven, leave the door ajar to allow water vapor to escape. Because the heat comes from 1 side, the meat is turned once halfway through the preparation. For browning only, place the product 5 to 10 centimeters below the grill. If it also needs to be cooked, 10 to 15 centimeters is fine. Grilling with a stone grill A stone grill is a smooth natural stone plate that you put on the table piping hot. Heat a stone grill for at least 30 minutes on the stove or in a hot oven. A stone grill remains hot enough at the table for about 30 minutes. There are also grills with a built-in heating element.

Useful grilling tips

1. Preserve your vitamins Vitamins and minerals are better preserved if you: If you cut meat small, it will cook faster and lose less nutrients. cut vegetables and potatoes as little as possible. Make thick slices of it, then they lose less of their moisture, which contains the vitamins and minerals. Beware of burning Do you see black edges or crusts? Cut that away. Burnt products contain harmful substances: acrylamide and PAHs. Avoid stomach pain Raw meat or raw fish can contain pathogens. You prevent getting sick by: meat and fish well cooked. Use a meat thermometer to measure the temperature in the center of the piece of meat or fish. Do not place the thermometer against a bone. Product Core temperature from (in ° C) Meat and chicken At least 75 Fish 60 Rosé meat * 55 * Meat from a single piece of beef or pork, such as steak, can be eaten rosé, but well-done is the safest choice. the tips from the 5x safe card to keep at hand.

2. Preserve your vitamins Vitamins and minerals are better preserved if you: If you cut meat small, it will cook more quickly and lose less nutrients. cut vegetables and potatoes as little as possible. Make thick slices of it, then they lose less of their moisture, which contains the vitamins and minerals. Beware of burning Do you see black edges or crusts? Cut that away. Burnt products contain harmful substances: acrylamide and PAHs. Avoid stomach pain Raw meat or raw fish can contain pathogens. You prevent getting sick by: meat and fish well cooked. Use a meat thermometer to measure the temperature in the center of the piece of meat or fish. Do not place the thermometer against a bone. Product Core temperature from (in ° C) Meat and chicken At least 75 Fish 60 Rosé meat * 55 * One piece of beef or pork, such as beetroot