Preparing food for grilling
Clean, wipe and season with pepper
and herbs. Do not season meat with
salt before grilling as this draws the
juices out.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke.
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 rack on the grill pan
and use the anti-splash tray if you
have one (see "Optional accesso-
ries").
^
Place the food on the rack.
^
Select the required grill setting.
^
Set the temperature.
^
Pre-heat the grill for at least 5 min-
utes with the door shut before grilling.
^
Place the grill pan under the grill and
shut the door.
For thin cuts use
runner level 4 or 5
For thickers cuts use
runner level 3 or 4
^
Most items should be turned half way
through cooking.
Temperature
For thin cuts of meat
(e. g. chops or steak) . . . . . . . . . 275 °C
For grilling larger items,
(e. g. rolled meat, poultry) . . . . . 240 °C
See the grill chart for more information.
To grill thicker pieces of food more
gradually after an initial high tempera-
ture, continue grilling at a lower temper-
ature setting to allow the food to cook
through to the centre.
Grilling time
– Flat pieces of fish and meat usually
need 5 – 6 minutes per side depend-
ing on their texture.
– Use the Auto roast function for
thicker cuts.
Tips on grilling
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.
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 is still 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
52
Summary of Contents for H 373-2 B
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