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Grilling Table; After Grilling; Tips And Tricks - Siemens ET375GU11E Instruction Manual

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Grilling table

The details given in the tables are guidelines and apply to a
preheated grill. The values may vary depending on the type and
amount of items to be grilled.
Grilled food
Beef steak, medium, 2-3 cm
T-bone steak, rare, 3 cm
Pork neck steak, boned
Pork chops*, 2 cm
Lamb cutlets, rare, 2 cm
Chicken breast, 2 cm
Chicken wings, 100 g each
Turkey escalope, plain, 2 cm
Salmon steak**, 3 cm
Tuna steak**, 2 cm
Trout***, whole, 200 g
King prawns, 30 g each
Hamburgers / meatballs, 1 cm
Shish kebabs****, 100 g each
Grilled sausage, 100 g each
Vegetables*****
* Cut along the bone
** Oil the wire grilling rack
*** Oil the skin well, oil again before turning
**** Turn frequently
***** E.g. aubergines, courgettes in 1 cm thick slices, peppers in quarters

After grilling

Only close the glass ceramic cover after the grill has cooled
down completely. Leave damp lava stones to dry completely
before you close the glass ceramic cover or else mould could
develop.

Tips and tricks

Always preheat the grill. In this way, due to the intensive heat
radiation, a crust can form quickly and prevent the meat
juices from escaping.
You can brush or marinate the food with heat-resistant oil
(e.g. peanut oil) before grilling. This will improve the flavour.
Ensure that you do not use too much oil/marinade, as this
could cause the food to catch fire and generate thick smoke.
Do not salt meat before grilling. Otherwise, soluble nutrients
and meat juices could be lost.
Place the food directly on the wire rack. Do not use any
aluminium foil or grill linings.
Only turn the food when it can be easily removed from the
wire rack. If meat sticks to the wire rack, the fibres will be
destroyed and the meat juices will escape.
Do not prick meat during grilling or the meat juices will
escape.
Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. A harmful compound can be produced.
Score chops several times at the bone and in the fat layer so
that they do not bend during grilling.
We recommend removing the fat layer after grilling rather
than before, as otherwise the meat will lose juice and flavour.
14
Only place the food on the grill when the preheating time has
elapsed.
Turn the food on the grill at least once.
Preheating time to
Switch setting for grilling
setting 9, in min-
over lava stones
utes
12
8 - 9
10
7 - 8
10
8 - 9
8
7 - 8
10
7 - 8
10
7 - 8
10
7 - 8
10
7 - 8
8
7 - 8
8
7 - 8
10
7 - 8
10
7 - 8
10
7 - 8
8
7 - 8
10
7 - 8
8
7 - 8
If the water is still hot when being drained, first add cold water
to cool it down! To drain the water, place a heat-resistant
container underneath the drain tap. Open the tap by turning the
lever 90° downwards. Then close the tap by turning the lever
upwards to the stop.
Switch setting for grilling
over water bath
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
8 - 9
Poultry pieces will turn out particularly crispy and brown if you
baste them towards the end of the grilling time with butter,
salted water or orange juice.
After grilling, fruit can be seasoned to taste with honey, maple
syrup or lemon juice.
Before grilling, you can precook vegetables which take a long
time to cook (e.g. corn on the cob).
Grill fish fillets skin side up first. Brush the skin with oil so that
it does not stick to the wire rack.
Serve grilled food hot. Do not keep it warm or it will become
tough.
Dripping fat can catch fire on the heating elements and can
result in brief formation of flames and smoke. To reduce this,
very fatty foods should be grilled over a water bath.
Grilling
time in min-
utes
8 - 10
10 - 15
12 - 16
15 - 20
8 - 12
15 - 20
15 - 20
12 - 15
20 - 25
10 - 15
12 - 15
12 - 15
12 - 17
17 - 25
10 - 20
8 - 12

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