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Preparing food for grilling
Rinse the meat briefly under running
cold water, pat dry. Do not season
meat with salt before grilling as this
draws the juices out.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling
^ Assemble the rack and anti-splash
insert (optional accessory) on the
universal tray as illustrated.
^ Place the food on the rack.
^ Select the required function and set
the temperature.
^ Pre-heat the grill for approx.
15 minutes with the door shut.
,
Danger of burning!
The top heating element/grill
element is hot.
^ Place the food under the grill and
shut the door.
^ Turn food half-way through cooking.
Useful tips
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
runner to allow the food to cook through
to the centre.
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon.
– If there is very little resistance to the
pressure of the spoon, it will still be
red on the inside ("rare").
– If there is some resistance, the inside
will be pink ("medium").
– If there is great resistance, it is
throughly cooked through ("well
done").
Grilling tips
35
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