Miele Oven, Operating And Installation Instructions

Page: 98 / 148

Notes on the grilling chart
Temperature
6
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.
For thin cuts of meat a temperature
setting of 275 °C is generally
recommended, for thicker cuts a
maximum of 220 °C.
Pre-heat
Always pre-heat the grill for approx.
5 minutes with the door closed.
Shelf levels
³
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf level 2/3
– Thicker cuts: Shelf level 1/2
Grilling duration
+
– Flat 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
cooking.
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 still raw,
continue grilling at a lower temperature
setting or use a lower shelf level to
allow the food to cook through to the
centre.
Grilling
98