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Tips for grilling
Meat
Always grill with the oven door closed.
When grilling, preheat the oven for approx. 3 minutes,
before putting the food in.
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.
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.
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. Do not
add salt to steaks until they have been grilled.
Turn the food after Z of the stated time.
The grill element switches on and off continually.
This is normal. The grill setting determines how
frequently this will happen.
Turn pieces of meat halfway through the cooking
time.
When the roast is ready, turn off the oven and allow it
to rest for an additional 10 minutes. This allows better
distribution of meat juices.
After cooking, wrap sirloin in aluminium foil and leave
it to rest for 10 minutes in the oven.
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.
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