Miele DGC 6660, Инструкции по эксплуатации и монтажу, Страница: 134 / 184

Grilling
134
Tips
– Marinate or add a little oil if
necessary to lean meat. Do not use
other types of fat as they can burn
and cause smoke.
– Pierce sausages before grilling.
– 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.
– To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a
lower temperature setting or use a
lower shelf runner to allow the food
to cook through to the centre.
– 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 will
still be red on the inside ("rare").
– If there is some resistance the
inside will be pink (medium).
– If there is great resistance, it is
thoroughly cooked through ("well
done").