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Grilling
100
thickness at the same time so that
the cooking durations do not vary too
much.
Grill thicker pieces for about
7–9minutes per side.
When grilling rolled meat, allow
approx. 10minutes per cm diameter.
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
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.
Useful 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.
Notes on the oven functions
You can find an overview of all the
functions with their recommended values
in “Main and sub-menus”.
The plastic on the food probe can
melt at very high temperatures.
Do not use the food probe when
using the Grill functions.
Do not store the food probe in the
oven compartment when it is not
being used.
If you use functions which use
microwave power, the cooking
duration is shortened.
When selecting the microwave power
level, observe the information in the
grilling chart and in the recipes.
UsingFan Grill orMW + Fan
Grill
These functions are suitable for grilling
thicker food, such as chicken.
A temperature setting of 220°C is
generally recommended for thinner
types of food, while 180–200°C is
recommended for thicker cuts.
Place the rack on shelf level1 or2
depending on the height of the food.
UsingGrill orMW + Grill
These functions are suitable for grilling
thin cuts of meat and browning food.
Place the rack on shelf level2 or3
depending on the height of the food.
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