Grilling

Grilling is a dry-heat cooking method in which food is exposed to direct radiant heat, from above, below or both, producing seared surfaces and characteristic charred flavours. It suits meats, fish, vegetables and flatbreads, cooking quickly at high temperature. Safety depends on achieving safe internal temperatures while managing the formation of heterocyclic amines and PAHs from fat flare-ups: trimming fat, avoiding charring and marinating reduce the risk. In catering, grilled items are cooked to order and held hot, never left at ambient temperature.