Filter
Top Products
Preparing food for grilling
Rinse briefly under running cold water,
pat dry and season with pepper and
herbs. Do not season meat with salt
before grilling as this draws the juices
out.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling on the rack
^ Place the rack or anti-splash insert (if
you have one) on the universal tray.
^ Place the food on the rack or
anti-splash insert.
^ Select the function and temperature
you want.
^
Pre-heat the grill for approx. 5
minutes with the door closed.
,
Danger of burning.
Please be aware that the oven
compartment will be very hot when
you put the food in the oven.
^
Place the food under the grill at the
appropriate shelf level (see Grilling
chart).
^
Close the door.
^
Turn the food halfway through
cooking.
Useful tips
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
level to allow the food to cook through
to the centre.
Testing to see if cooked
To find out if meat is cooked, 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
thoroughly cooked through (well
done).
Grilling tips
52