Large grill-plates have two or three separate heat controls, which should be adjusted to produce one very hot zone to sear all grills. The food should then be moved across the plate to a lower setting, to finish cooking according to the degree of doneness required. Before starting to grill, make sure the fat receiver is empty and in position.



A flare grill or barbeque grill consists of an arrangement of bars or an open casting with a heat source 10-15cm below the cooking surface. The hot bars can be used to scar the meat, and if the meat is placed on the grill correctly give a criss-cross effect.

The heat produced by gas or electricity is transferred to steel baffles or ceramic rock to provide the radiant heat required. Fat drippings from the meat give the dramatic flaring effect. Too much flaring will produce a burnt taste, as the flame produced is not hot enough to cook the meat. Excessive flaring may be due to the grill being too cold, the meat having too much fat or incorrect design of the grill.

The grill bars should slope to the front, allowing some of the fat to run down the bars away from the heat. This slope also assists in grading the heat so that the steaks in the front nearest the heat are well-done while those at the top of the slope are medium or rare. These grills are suitable for fish unless a holder is used.

Grilling may also be done under a salamander. This is similar to a domestic griller, but it is usually free-standing and has a much higher heat output. It is used for browning or gratinating dishes, for cooking some hot oysters (such as Kilpatrick or mornay) and for glazing food dusted with icing sugar.

Principles

1.Only single portions of fish and meat (with the exception of chateaubriand) are suitable for grilling.

2.Meat and fish must be of the highest quality and only prime cuts should be used.

3.In all cases, grills should be cooked to order and served without delay.

4.The grillers must be preheated to operating temperature before starting to cook. The heat must be fierce enough to seal instantly and colour meat without burning it to charcoal.

5.The grill must be lightly oiled to prevent sticking.

6.Meat may be passed through clean cooking oil before being placed on the grill. During cooking, meat should be turned with steak tongs.

7.Fish must be floured, oiled and lightly seasoned before grilling.

8.If fish must be cooked on the same grill-plate as meat, keep a separate area clean and reserved for fish to prevent a transfer of flavours.

9.During the meal service, scrape the grill from time to time to avoid a build-up of burnt residue.

10.Grilled foods are generally seasoned after being sealed rather than before. Seasoning draws moisture from food and although the moisture evaporates during grilling, it creates an insulating layer which prevents a good sealing process.

11.At the end of the meal service, clean down the grill thoroughly and wash out the fat receiver. Clean grill-plates with a carborundum block at regular intervals.

12.Do not try to keep food warm on a grill-plate. Transfer it to a heated bain-marie if necessary, as soon as it is cooked.