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Grilling
90
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 durations.
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 are used than
those specified, 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 in shelf level3 or 4.
Place thicker food in shelf level1 or
2.
Selecting the cooking duration
Grill thinner cuts of meat/slices of fish
for approx. 6–8minutes per side.
It is best to grill food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.
As a general rule, check whether the
food is cooked after the shortest
duration.
To test the food, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
- Rare/pink
If the meat gives easily to the
pressure of the spoon, it will still be
red on the inside.
- Medium
If there is some resistance, the inside
will be pink.
- Well done
If there is very little resistance, it is
cooked through.
Tip: If the surface of a thicker cut of
meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming excessively charred.
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