Tecnik HB1TI2T0 User Manual page 30

Advice on grilling
Meat
Meat
Beef pot roast
(e.g. ribs)
Sirloin of beef
Sirloin, medium rare*
Steaks, well done
Steaks, medium rare
Pork without rind (e.g. neck)
Always close the oven door when grilling.
If possible, use pieces of meat which are of the same
thickness. They should be at least 2 to 3 cm thick.
Such pieces will be browned evenly and stay juicy and
soft in the middle. Only salt the steaks after they have
been grilled.
Place the pieces of meat directly onto the wire grill. If
you are grilling just one piece of meat, it will turn out
best if you place it in the centre of the wire grill.
You should also insert the enamelled pan at level 1.
The meat juices are collected here and the oven is
kept clean.
Turn the pieces of meat after two thirds of the cooking
time indicated.
The grill element automatically switches itself off and
back on again. This is normal. The number of times
this happens depends on the grill setting you have
selected.
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Weight Ovenware
1 kg
1.5 kg Covered
2 kg
1 kg
1.5 kg Uncovered
2 kg
1 kg Uncovered
Wire grill***
Wire grill***
1 kg
1.5 kg Uncovered
2 kg
Level Type of Tempera
heating ture in ºC,
grill
2 t 220 240
2 t 210 230
2 t 200 220
2 t 200 220
2 t 190 210
2 t 180 200
1 2 220 240
5 1 3
5 1 3
1 2 200 220
1 2 190 210
1 2 180 200
Cooking
time in
minutes
90
110
130
70
80
90
40
20
15
100
140
160
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