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Useful tips
Marinate lean meat or brush it with oil. Do not use other types
of fat as they can burn and cause smoke.
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.
Turn the food as quickly as possible to prevent the oven
compartment cooling down.
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 runner to allow the food to cook
through to the centre.
One way of finding out how far through a piece of meat has
been cooked is to press down on it with a spoon.
– If there is very little resistance to the pressure of the spoon,
it will still be red on the inside ("rare").
– If there is some resistance the inside will be pink
("medium").
– If there is great resistance, it is throughly cooked through
("well done").
Grilling meat using Combination mode/Grill with a maximum
moisture level of 20 % will give exceptionally tender results.
Grilling
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