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Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. Place the
glass tray underneath the wire rack to collect any
dripping fat.
Try to use pieces of food of a similar thickness and
weight. This will allow them to brown evenly and remain
succulent and juicy. Place the food to be grilled directly
onto the wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
The grill elements continuously switch on and off;
■
this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Recommended settings
The settings are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
Poultry
Dish
Cookware
Chicken, whole,
Cookware,
1.3 kg, boil
covered
Duck breast, 500 g
Wire rack +
glass tray
Goose breast, goose
Cookware,
legs, 700-900 g
uncovered
Meat
Meal
Cookware
Beef steaks 2-3 cm
Wire rack + glass
thick, 2-3 pieces,
tray
200 g each
Pork neck steaks, 2-
Wire rack + glass
3 cm thick, 2-3 pieces,
tray
120 g each
Barbecue sausages, 4-
Wire rack + glass
6 pieces of 150 g
tray
Fish
Dish
Cookware
Fish fillet, fresh, 400 g
Glass tray + steaming
tray
Fish fillet pieces, frozen,
Cookware, covered
400 g
Shelf po-
Heating
Tempera-
sition
function
ture
0
!
3+2
(+!+"
0
(+!
Shelf posi-
Heating
tion
function
3+1
(
3+1
(
3+1
(
Shelf posi-
Heating
tion
function
3
0
Tested for you in our cooking studio
The table lists specifications for poultry, meat and fish
with default values for the weight. If you wish to prepare
heavier poultry, meat or fish, always use the lower
temperature. If cooking more than one piece, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately the same size.
The larger the poultry, meat or fish, the lower the
cooking temperature and the longer the cooking time.
Turn poultry, meat and fish if specified in the settings
table.
Poultry
If cooking duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Fish
Whole fish does not need to be turned. You can tell
when the fish is cooked because the dorsal fin can be
removed easily.
If you would like to cook fish on the wire rack, coat the
wire rack with a little oil beforehand as this will make it
easier to remove the fish later.
Grill
Microwave
set-
setting
ting
-
-
600
-
3
180
-
2
180
Steps
Grill setting
1
3
2
3
1
2
2
2
1
3
2
3
Tempera-
Grill set-
ture
ting
in °C
-
-
"
-
-
!
Steam
Cooking
Notes
setting
time in
min
-
25-35
Turn halfway through.
3
10-12
Place with the skin side
up. Do not turn.
-
30-40
Deep cookware without
a lid. Do not turn.
Microwave
Steam
Duration in
setting
level
min.
-
-
-
-
-
-
-
-
-
-
-
-
Microwave
Steam
setting
setting
-
3
600
-
en
10-15
5-10
15-20
10-15
10-15
5-10
Cooking
time
in min
15-17
10-15
39
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