Grilling
83
Notes on the grilling chart
The data for the recommended function
is printed in bold.
Check the food after the shortest
duration quoted.
Take note of the temperature range, the
shelf levels and the durations. These
take the size of the meat and cooking
practices into account.
Temperature
As a general rule, select the lower
temperature given in the chart. If higher
temperatures are used, the meat will
brown on the outside, but will not be
properly cooked through.
Pre-heating
Pre-heating is essential for grilling.
Always pre-heat the top heat/grill
element for approx. 5 minutes with the
door closed.
Shelf level
Select the shelf level according to the
thickness of the food.
– Thin cuts: shelf level 3 or 4
– Thick cuts: shelf level 1 or 2
Grilling duration
– Thin pieces of fish and meat usually
take 6–8 minutes per side.
Thicker pieces require more time for
each side. It is best to grill food of a
similar thickness at the same time so
that the grilling time for each item
does not vary too greatly.
– Turn the food halfway through grilling.
Testing to see if cooked
One way of finding out how well a piece
of meat has been cooked is to press
down on it with a spoon:
Rare:
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.
Check if the meat is cooked after the
shortest time quoted.
Tip:
If the surface of thicker cuts of
meat is cooked but the centre is not
cooked, continue grilling at a lower
temperature setting or use a lower shelf
level to allow the food to cook through
to the centre.
