Florabest 1226L7 - Handbuch (Seite 27)

27
Direct grilling
The best known and most frequently used method.
Direct grilling refers to the cooking of grilled foods
directly over the heat source (charcoal, gas burning,
electric heating element) in horizontal position.
The effect of heat radiation on the food is the most
pronounced with this traditional method, and this
method keeps the cooking time to a minimum (fast
cooking).
Spherical grills and covered grills have a hood cover
in addition, as well as vent sliders in the hood
and charcoal bowl. With the hood closed and the
vent slider is open the cooking time can be further
reduced; and the wood charcoal aroma is even more
pronounced.
However with unprotected direct grilling the
possibility always exists that drippings or marinade
from the food will drip into the heat source and burn
there.
When grilling foods with a lot of fat or marinade we
recommend using a grill pan made of aluminium, or
better yet a grill pan made of enamelled sheet metal.