Tips & tricks for perfect results
To achieve the perfect result, perfect temperatures should also be reached. Here we provide an overview of which temperatures are suitable for what.
80-150 °C Low & Slow
Pulled pork, spare ribs, brisket
120-180 °C Low heat Sausages, smoked meat, fish
150-180 °C Low heat
Vegetables
160-180 °C Low heat
Fruit, salads
170-200 °C Medium heat
Meat substitute products
Cheese, soy, etc.
180-230 °C Medium heat
Poultry, cakes
230-320 °C High heat
Pizza, potatoes in the rotating spit basket
500 °C BOOST
searing, e.g. steaks
FULL HEAT
Burnout for cleaning
CORE TEMPERATURES
So that you can keep an eye on the core thermometers, here are the ideal core temperatures:
ROASTBEEF AND BEEF STEAK
53-55 °C (medium-rare)
60-65 °C (medium-well)
PORK
71 °C
LAMB MEAT
60-62 °C (pink)
71 °C (medium)
POULTRY, MINCED BEEF &
BURGER
74 °C
It’s not just the right way to grill, but also the right seasoning.
- Rule: Spices should only be used in moderation.
They should accentuate the flavor and not overpower it. - Rule: Spices and marinades should be added to the meat early enough.
- Rule: Salt comes at the very end, as it dries out the meat.
SPICES
Classic spices for grilling are: Salt, black pepper and cayenne pepper, paprika, chili powder and a little sugar.
A tip: It’s better to use different spices and not too much of one,
otherwise the experiment can quickly go wrong.
If you know a lot of spices and know what you like, you can be more daring with spices and test and combine them yourself. Less is usually more – seasoning is better than oversalting the food, for example.
HERBS
Herbs are ideal BEFORE and AFTER grilling. However, the tasty herbs burn very quickly during grilling, so they are not suitable for direct contact with heat.
Chopped parsley, thyme, basil, rosemary or chives are particularly
suitable as a marinade beforehand or for decoration afterwards.
