Grilling
99
Selecting the
cooking duration
Grill thinner cuts of meat/slices of fish
for approx. 6–8 minutes per side.
It is best to grill food of a similar
thickness at the same time so that
the cooking duration does not vary
too much.
Grill thicker pieces for about
7–9 minutes per side.
When grilling rolled meat, allow
approx. 10 minutes per cm diameter.
As a general rule, check the food
after the shortest duration.
To
test the food
, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
–
Rare/rosé
If the meat gives easily to the
pressure of the spoon, it will still be
red on the inside.
–
Medium
If there is some resistance, the inside
will be pink.
–
Well-done
If there is very little resistance, it is
cooked through.
Tip:
If the surface of a thicker cut of
meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming too dark.
Notes on the functions
You can find an overview of all the
functions with their recommended values
in “Main and sub-menus”.
The plastic on the food probe can
melt at very high temperatures.
Do not use the food probe when
using the grill functions.
Do not store the food probe in the
oven compartment when it is not
being used.
If you use functions which use
microwave power, the cooking
duration is shortened.
When selecting the microwave power
level, observe the information in the
grilling charts and in the recipes.
Using Fan grill
or MW + Fan
grill
These functions are suitable for grilling
thicker food, such as chicken.
A temperature setting of 220 °C is
generally recommended for thinner
types of food, 180–200 °C for thicker
cuts.
Place the rack on shelf level 1 or 2
depending on the height of the food.
Using Grill
or MW + Grill
These functions are suitable for grilling
thin cuts of meat and browning food.
Place the rack on shelf level 2 or 3
depending on the height of the food.
