Grilling Chart - Miele HR1956 Operating Instructions Manual

Grilling chart

The data for the recommended function
is printed in bold.
Check the food after the shortest
duration quoted.
Take note of the temperature range, the
shelf levels and the durations. These
take the size of the meat and cooking
practices into account.
Temperature 
As a general rule, select the lower
temperature given in the chart. If higher
temperatures are used, the meat will
brown on the outside, but will not be
properly cooked through.
Pre-heating-heat
Pre-heating is necessary when grilling.
Pre-heat the grill for approx. 10 minutes
with the door closed.
Shelf level 
Select the level depending on the
thickness of the food to be grilled.
– Thinner cuts: shelf level 3 or 4
– Thicker cuts: shelf level 1 or 2
Grilling duration 
– Thinner cuts of meat/slices of fish
require approx. 6–9 minutes per side.
Thicker pieces require more time per
side. It is best to grill food of a similar
thickness at the same time so that
the grilling time does not vary too
much.
– Turn the food half way through
grilling.
Testing to see if cooked
One way of finding out how well a piece
of meat has been cooked is to press
down on it with a spoon:
Rare: If the meat gives easily to
the pressure of the spoon,
it will still be red on the
inside.
Medium: If there is some resistance,
the inside will be pink.
Well-done: If there is very little
resistance, it is cooked
through.
Check if the meat is cooked after the
shortest time quoted.
Tip: If the surface of thicker cuts of
meat is cooked but the centre is not
cooked, continue grilling at a lower
temperature setting or use a lower shelf
level to allow the food to cook through
to the centre.
Grilling
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