肉类在烧烤时外部通常很快就会变褐色。
Meat and poultry cooked on a grill often browns very fast on the outside.
下面提供一些小窍门，帮助你在烧烤时最大限度地控制有害化学品的形成。
Practise the following tips to help minimize the formation of harmful chemicals when you barbecue.
研究发现，大多数英国人在烧烤时存在一些错误的卫生习惯，这些不卫生的习惯会给他们带来风险。因此，食品服务机构要求人们在烧烤之前先用烤箱预烹食物。
People are being urged to pre-cook food in the oven before barbecuing it after research found most Britons make risky hygiene mistakes at the grill.
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