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Tips for grilling
Meat
46
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.
Always grill with the oven door closed.
The pieces of food you are grilling should be equally
thick. They should be at least 2 to 3 cm thick. This will
allow them to grill evenly and prevent them from
drying out. Do not add salt to the steaks until they
have been grilled.
Place the food to be grilled directly on the wire rack. If
you are grilling a single piece, it is best to place it in
the centre of the wire rack.
Also slide in the enamel backing tray at level 1. The
meat juices are collected here and the oven is kept
clean.
Turn the food over after two thirds of the specified
time has elapsed.
The grill element switches on and off continually. This
is normal. The grill setting determines how frequently
this will happen.
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only
and depend on the type and quality of the meat.
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