Grilling
62
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 durations do not vary too
much.
As a general rule, check whether the
food is cooked 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/pink
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 excessively charred.
Notes on the functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Using Full grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
The whole of the top heating/grill
element glows red to provide the
required heat.
Using Fan grill
This function is suitable for grilling
thicker food, such as chicken.
A temperature setting of 220 °C is
generally recommended for thinner
types of food, while 180–200 °C is
recommended for thicker cuts.
