Preparing food for grilling
Rinse briefly under running cold water,
pat dry and season with pepper and
herbs. Do not season meat with salt
before grilling as this draws the juices
out.
Add a little oil if necessary. Do not use
other types of fat as they can burn and
cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt
and squeeze a little lemon juice over
the fish.
Grilling
^
Place the rack or the anti-splash
insert (if you have one) on top of the
universal pan as illustrated.
^
Place the food on the rack.
^
Select the required function and set
the temperature.
^
Pre-heat the grill for approx.
5 minutes with the door shut.
^
Place the food under the grill and
shut the door.
^
Turn food half way through cooking.
Useful tips
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
throughly cooked through ("well
done").
Grilling tips
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