FAR FMP 7121 NA Manual page 66

ENGLISH
Grilling tips
1.When grilling, preheat the oven for
approx. 4 minutes, before placing the food
into the cooking compartment. Always grill
with the oven door closed.
2. As far as possible, the pieces of food you
are grilling should be of equal thickness.
This will allow them to brown evenly and
remain succulent and juicy.
3. Turn the food you are grilling after 2/3 of
the time.
4. Do not add salt to steaks until they have
been grilled.
5. Add in a little liquid if the meat is lean.
Cover the base of the ovenware with
approx.1/2 cm of liquid.
6. Add liquid generously for pot roasts.
Cover the base of the ovenware with
approx.1-2 cm of liquid.
7. Place the food to be grilled directly on the
wire rack. If you are grilling a single piece,
the best results are achieved by placing it in
the centre of the wire rack. The universal
pan should also be inserted at level 1.The
meat juices are collected in the pan and the
oven is kept cleaner.
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8.When grilling, do not insert the baking
tray or universal pan at level 4 or 5.The
high heat distorts it and the cooking
compartment can be damaged when
removing it.
9.The grill element switches on and off
continually. This is normal. The grill
setting determines how frequently this
will happen.
10.When the roast is ready, turn off the
oven and allow it to rest for an
additional 10 minutes. This allows
better distribution of the meat juices.
11.For roast pork with a rind, score the
rind in a crossways pattern, then lay the
roast in the dish with the rind at the
bottom.
12.Place whole poultry on the lower
wire rack breast-side down. Turn after
2/3 of the specified time.
13.For duck or goose, pierce the skin on
the underside of the wings. This allows
the fat to run out.
ENGLISH
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