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Grilling
152
Risk of injury caused by hot
surfaces.
If you open the appliance door
during grilling, the controls will get
very hot.
Keep the door closed during the
grilling programme.
Grilling tips
– Always pre-heat for at least
5minutes before grilling.
– Use the universal tray with the rack
placed on top of it. Exception: If you
are grilling on shelf level3, insert the
universal tray one level down from
the rack.
– When grilling fish, place the fish on a
piece of baking paper cut to size.
– Grill thick food, e.g. half a chicken, on
shelf level2 and thin food, e.g.
steaks, on shelf level3.
– Turn the food ²/₃ of the way through
the cooking duration. Exception: It is
not necessary to turn food when
using Fan Grill or grilling fish.
Tips for grilling
– Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
– Pierce sausages before grilling.
– It is best to grill food of a similar
thickness at the same time so that
the grilling time for each item does
not vary too greatly.
– To test the food, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
– Rare
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 great resistance, it is
cooked through.
– To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a
lower temperature setting or use a
lower shelf level to allow the food to
cook through to the centre.
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