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Grilling
50
Risk of injury caused by hot sur-
faces.
If you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan. The
control elements will get hot.
Grill with the oven door closed.
Tips for grilling
- Pre-heating is necessary when
grilling. Pre-heat the top heat/grill ele-
ment for approx. 5minutes with the
door closed.
- Trim the meat if necessary. Do not
season the meat with salt before
grilling as this draws the juices out.
-
Add a little oil to lean meat if neces-
sary. Do not use other types of fat as
they can easily burn and cause smoke.
- Clean fish in the normal way. To en-
hance the flavour, season with a little
salt. Fish can also be drizzled with
lemon juice.
-
Use the universal tray with the wire
rack or the grilling and roasting insert (if
present) in place. The juices collect un-
der the insert. This prevents them from
spitting and making the oven dirty and
they can then be used for making gravy
and sauces. Brush the wire rack or the
grilling and roasting insert with oil and
then place the food on top.
Do not use the baking tray.
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 dur-
ation 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 prop-
erly 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.
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