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Grilling
Risk of injury caused by hot sur-
faces.
If you open the appliance door during
grilling, the control elements will get
very hot.
Keep the door closed during the
grilling programme.
Grilling tips
- Pre-heating is not necessary when
grilling. Place the food in the cold oven
compartment.
- Use the universal tray with the rack
placed on top of it.
- When grilling fish, place the fish on a
piece of baking paper cut to size.
- Grill thick food, e.g. half a chicken, on
level 2 or 3 and thin food, e.g. steaks,
on level 4.
- Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
136
Tips for grilling
- Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
- Pierce sausages before grilling.
- It is best to grill food of a similar thick-
ness at the same time so that the
grilling time for each item does not
vary too greatly.
- To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
– Rare/pink
If the meat gives easily to the pres-
sure of the spoon, it will still be red
on the inside.
– Medium
If there is some resistance, the in-
side will be pink.
– Well done
If there is very little resistance, it is
cooked through.
- To grill thicker pieces of food more
gradually after an initial high temperat-
ure, continue grilling at a lower tem-
perature setting or use a lower shelf
level to allow the food to cook through
to the centre.
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