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 and rack as
shown.
Place the food on the rack.
Select the
method of grilling
.
Select a temperature.
Food to be grilled
temperature
Thin cuts
such as chops, steak
275°C
Thicker cuts
such as chicken,
kebabs
240°C
To grill thicker pieces of food more
gradually after an initial high tempera-
ture, continue grilling at a lower tem-
perature setting to allow the food to
cook through to the centre.
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
Grilling time
Flat pieces of fish and meat usually
need about 5-6 minutes a side depend-
ing on their texture. Thicker pieces
need longer. With rolled meat allow
approx. 10 minutes per cm diameter.
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