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Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at least one shelf position lower, with
the slanted edge facing the appliance door. Any
dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are 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.
Notes
The grill element switches itself continuously on and
■
off; this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 27
Recommended setting values
In the table, you can find the ideal heating type for the
kind of poultry you are cooking. The temperature and
cooking time depend on the amount, composition and
temperature of the food. Setting ranges are indicated
for this reason. Try using the lower values at first. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
Dish
Chicken
Chicken, 1 kg
Chicken, 1 kg
Chicken, 1 kg
Chicken breast fillet, 150 g
each (grilling)
Chicken breast fillet, x 2, 150
g each (grilling)
Small chicken portions,
250 g each
* Preheat for 5 mins
Accessories/cookware
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Cookware, uncovered
Wire rack
oven, the indicated cooking times will be reduced by
several minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Only use greaseproof paper that is suitable for
Note:
the selected temperature. Always cut greaseproof
paper to size.
Tips
For duck or goose, pierce the skin on the underside
■
of the wings. This allows the fat to run out.
If using 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.
Poultry will turn out particularly crispy and brown if
■
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
7 Circulated air grilling
■
( Grill, large area
■
$ Pizza setting
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
1
200-220
7
1
200-220
7
1
230-250
7
2
3*
(
1
190-210
7
2
220-230
7
Tested for you in our cooking studio
MW power in
watts
-
-
360
-
180
-
en
Steam in-
Cooking
tensity
time in
mins.
-
60-70
2
50-60
-
25-35
-
15-20
-
25-30
-
30-35
55
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