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Fan grill\
Temperature
220 °C For thin cuts of meat
(e. g. chops or steak)
180 - 200 °C For grilling thicker
items,
(e. g. rolled meat,
poultry)
To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a lower
temperature setting to allow the food to
cook through to the centre.
Shelf level
^ Depending on the size of the food,
select the 1st or 2nd shelf level from
the bottom.
Grilling duration
approx.6-8min
per side
Thin pieces of
meat or fish
approx.7-9min. Thicker pieces
approx. 10 min./cm
thickness
Rolled meat
Testing to see if cooked
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
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