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Grilling
When grilling, preheat the oven for approx. 3 minutes, before
putting the food in.
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 grilled items after the specified time.
Whole fish does not need to be turned. Place the whole fish in
the oven in the swimming position with the dorsal fin pointing
upwards. Placing a scored potato or a small oven-proof
container in the stomach cavity of the fish will provide stability.
Do not add salt to steaks until they have been grilled.
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 underneath. To
prevent a high degree of smoke from forming, do not insert the
pan higher than level 3. The meat juices are collected in the
pan and the oven is kept cleaner.
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.
Type of heating:
■ ( = Grill, large area
Tips for roasting and grilling
Food Dish Shelf posi-
tion
Type of
heating
Grill setting Time
in minutes
Beef
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
31.side4-5,
2. side 4-5
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
31.side6-8,
2. side 4-6
Lamb
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
31.side6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 5+3
(
31.side5-6,
2. side 5-6
Pork
Steaks, height 1-2 cm Wire rack + universal pan 5+3
(
31.side6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 4+3
(
3 1. side 10-12,
2. side 9-10
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
31.side6-8,
2. side 4-6
Sausages, thickness 2-4 cm Wire rack + universal pan 4+3
(
3 10-15, turn
occasionally
Gammon
Steaks, height 1-3 cm Wire rack + universal pan 5+3
(
31.side4,
2. side 3
Chicken
Drumsticks, 150 g each Wire rack + universal pan 3+2
(
3 1. side 17,
2. side 8
Breast (boneless), 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Fish
Whole trout, 300 g each Wire rack + universal pan 2+1
(
2 20-25
Fillets, 150 g each Wire rack + universal pan 4+3
(
31.side5-7,
2. side 5-7
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
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.