Miele DGC 6860 Operating And Installation Instructions page 138

Grilling
Tips
– Marinate or add a little oil if necessa‐
ry to lean meat. Do not use other
types of fat as they can burn and
cause smoke.
– Pierce sausages before grilling.
– It is best to grill food of a similar
thickness at the same time so that
the grilling time for each item does
not vary too greatly.
– To grill thicker pieces of food more
gradually after an initial high temper‐
ature, continue grilling at a lower
temperature setting or use a lower
shelf runner to allow the food to cook
through to the centre.
– One way of finding out how far
through a piece of meat has been
cooked is to press down on it with a
spoon.
– If there is very little resistance to
the pressure of the spoon, it will
still be red on the inside ("rare").
– If there is some resistance the in‐
side will be pink (medium).
– If there is great resistance, it is
thoroughly cooked through ("well
done").
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