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Table of settings and tips
Tips for cooking and roasting
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The values given in the table of settings are only a
guide; you may need more or less heat depending on
the type and state of the food.
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Always preheat the grill until the heating signal goes
out. The intense heat radiation enables a crust to form
quickly and prevents meat juice from escaping.
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Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil). This improves the
flavor. Take care not to use too much oil/marinade,
otherwise this could cause flames to form or generate
lots of smoke.
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Do not salt the meat before grilling. Otherwise soluble
nutrients and meat juice may escape.
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Place the food to be grilled directly on the wire rack.
Do not use aluminum foil or grill trays.
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Only turn the items on the grill over when they lift off
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
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Do not pierce the meat while grilling it, otherwise
meat juice may escape.
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Cured meat such as ham and smoked pork chops are
not suitable for grilling. This can produce a compound
that is harmful to health.
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Score chops on the bones and in fatty layers several
times so that they do not curl up.
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Remove fatty layers after grilling rather than before,
otherwise the meat loses juice and flavor.
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Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
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Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
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You can parboil vegetables that take a long time to
cook (e.g. corn on the cob, potatoes) before placing
them on the grill.
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Grill fillets of fish on the skin side first. Coat the skin
with oil or dust with flour to prevent it from sticking to
the wire rack.
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Fish with firm meat is particularly suitable for grilling
on the wire rack (e.g. salmon, tuna, monkfish).
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Serve grilled food hot. If you keep it warm, it will go
tough.
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The grilling surface is hotter in the centre than in the
edge area. Particularly if you are grilling food with
different cooking times and temperature requirements
at the same time, you can arrange the food optimally
on the grill surface.
To do this, you can of course also use the two grill
zones on different height levels. Rule of thumb: The
thinner the grilled food, the higher the temperature
and the shorter the cooking time.
Minced meat, 0.9 lb (400 g)
11–12
5–6 mins
Stir-fried vegetables,
0.9 lb (400 g)
9–10
6–8 mins
Roughly diced, e.g. peppers, onions, carrots, zuc-
chini
Food
Grill setting Grilling time
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