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Risk of injury caused by hot
surfaces.
If you open the appliance door during
grilling, the control elements will get
very hot.
Keep the door closed during the
grilling programme.
Grilling tips
- Pre-heating is not necessary when
grilling. Place the food in the cold
oven compartment.
- Use the universal tray with the rack
placed on top of it.
- When grilling fish, place the fish on a
piece of baking paper cut to size.
- Grill thick food, e.g. half a chicken, on
level 2 or 3 and thin food, e.g. steaks,
on level 4.
- Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
Tips for grilling
- Marinate lean meat or brush it with
oil. 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 test the food, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
– Rare/pink
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.
- To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a
lower temperature setting or use a
lower shelf level to allow the food to
cook through to the centre.
Grilling
139
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