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18
Operating Instructions
Grilling Tips
When grilling, preheat the oven for approx. 4 minutes, before placing the food into the cooking compartment.
Always grill with the oven door closed.
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.
Turn the food you are grilling after 2/3 of the time.
Do not add salt to steaks until they have been grilled.
Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx.1/2 cm of liquid.
Add liquid generously for pot roasts. Cover the base of the ovenware with approx.1-2 cm of liquid.
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.
When grilling, 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.
The grill element switches on and off continually. This is normal. The grill setting determines how frequently
this will happen.
When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better
distribution of the meat juices.
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.
Place whole poultry on the lower wire rack breast-side down. Turn after 2/3 of the specified time.
For duck or goose, pierce the skin on the underside of the wings. This allows the fat to run out.
Turn the pieces of fish after 2/3of the time, whole fish does not have to be turned. Place the whole fish in the
oven in its swimming position with its dorsal fin facing upwards. Placing half a potato or a small ovenproof
container in the stomach cavity of the fish will make it more stable.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a
“spoon test”. Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in,
it needs to be cooked for a little longer.
The roast is too dark and the crackling is partly burnt. Check the shelf height and temperature.
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear and watery. Next time, use a larger roasting dish and use
less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the
steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or
on the fronts of adjacent units.
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