The range and oven is the Unix of cooking appliances. It is powerful and versatile. It cooks almost anything. But, it’s hard to learn and there’s a lot to think about. And messing up with a range and oven results in disaster, whereas messing up with other appliances is much more forgiving. The Foreman Grill is the Mac OS of cooking. It is easy to use, quick, effective, and, most importantly, stylish. However, it’s not very versatile: there’s a lot of food you can’t cook in it at all. Plus, it’s highly polarizing: lots of people hate the Foreman Grill just because it’s different from what they’re used to, though it does more than an adequate job. The microwave searing pan is the Windows of cooking. It’s good for thawing and reheating, and very easy to use. However, it’s woefully inadequate for real cooking, and unless you’re very careful, you are constantly plagued by improper heating.

Additionally, there are an awful lot of people who don’t know how to cook anything without a microwave, there are a lot of people who think the microwave is the best thing ever invented, and still quite a few who don’t even know there are other ways to cook. The deep fryer is the Plan 9 of cooking: it cooks everything the same way. The charcoal grill is the Palm OS of cooking. It’s not as fast as other cooking. But it’s sexy, portable, and works anywhere. The need to carry around the power source is a tad annoying, though. The open flame is the VxWorks of cooking: it’s the absolute minimum you can cook with, and one normally only does it in specially designated areas. The convection oven is the OS/2 of cooking. It’s really a nice appliance that can produce nice meals, but no one seems to have one, and very few have heard of it.

When temperatures soar, it’s grilling weather again. But to all enthusiasts eager to try out their new skills: Be careful! High temperatures not only boost good moods but also create ideal conditions for bacteria. If you’re not careful, a pleasant day can quickly end in the hospital with food poisoning. High temperatures promote bacterial growth, while raw meat can quickly contaminate ready-to-eat foods. Another common mistake: Meat often looks perfectly cooked on the outside but isn’t fully cooked inside. The result can be food poisoning. Campylobacter: These bacteria are particularly common on poultry. Infection often occurs during preparation-for example, Rocket Chef Turbo Grill recipes when the same knife or cutting board is used for raw chicken and then for salad. Typical symptoms include fever, abdominal cramps, nausea, and diarrhea. The infection usually clears up within a week, but complications can occur in rare cases. Salmonella: These pathogens can be found in raw or undercooked meat and dishes with raw eggs.

Particularly tricky: Freezing does not kill salmonella. Only sufficiently high temperatures make the bacteria harmless. Has the grill been outside all winter? Then it should be thoroughly cleaned before the first use. Even if it was used just a few days ago, it’s advisable to clean the grill grate before each barbecue evening and let it dry completely afterward. If you’re grilling with charcoal, don’t start too early. The food should only go on the grill when the coals are fully glowing. They should glow red and be covered with a uniform gray layer of ash. Only then is there even heat. Our colleagues at myHOMEBOOK also point out that you should avoid using an aluminum tray when grilling. You can read why here. Hands should be thoroughly washed with water and soap before preparation and after each contact with raw meat. This also applies after handling grill lighters or charcoal.