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Grilling
Risk of injury caused by hot
surfaces.
If you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan. The
control elements will get hot.
Grill with the oven door closed.
Tips for grilling
- Pre-heating is necessary when
grilling. Pre-heat the top heat/grill
element for approx. 5 minutes with
the door closed.
- Trim the meat if necessary. Season
meat 10-15 minutes before cooking.
- Add a little oil to lean meat if
necessary. Do not use other types of
fat as they can easily burn and cause
smoke.
- Clean fish in the normal way. To
enhance the flavour, season with a
little salt. Fish can also be drizzled
with lemon juice.
- Use the universal tray with the rack or
the grilling and roasting insert (if
present) placed on top. The tray
under the insert will collect the meat
juices and stop them from burning so
that they can be used for making
gravy and sauces. To grill, brush the
rack or the grilling and roasting insert
with oil and then place the food on
the rack.
Do not use the baking tray.
78
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the timings.
These take the size of the meat and
cooking practices into account.
Check the food after the shortest
duration quoted.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures than those
specified are used, the meat will
brown on the outside, but will not be
properly cooked through.
Choosing a shelf level
Select the shelf level depending on
the thickness of the food to be
cooked.
Place flat food on shelf level 3 or 4.
Place thicker food on shelf level 1 or
2.
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