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Grilling in the oven
Preparing food for grilling
Clean, wipe and season. Do not salt
slices of meat beforehand as this de-
tracts from the taste.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke. A little butter can be
added to chicken if desired.
Clean flat fish and slices of fish in the
normal way. To enhance the taste add
a little salt or squeeze a little lemon
juice over the fish.
Grilling on the rack
Assemble the grill pan, anti-splash
tray and rack as shown.
Place the food on the rack.
Select the method of grilling .
Insert the grill pan at the appropriate
level for the height of the food to be
grilled:
thin cuts =
level 3, 4 or 5
thicker cuts =
level 1 or 2
It is best to grill food of a similar thick-
ness at the same time so that the grill-
ing time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
Grilling on the spit
(depending on model)
For grilling thicker items such as
stuffed meat, poultry, kebabs.
Assemble the rotisserie as shown.
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