Grilling
61
Risk of injury caused by hot
surfaces.
If you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan. The
control elements will get hot.
Grill with the oven door closed.
Tips for grilling
- Pre-heating is necessary when
grilling. Pre-heat the top heat/grill
element for approx. 5 minutes with
the door closed.
- Trim the meat if necessary. Do not
season the meat with salt before
grilling as this draws the juices out.
- Add a little oil to lean meat if
necessary. Do not use other types of
fat as they can easily burn and cause
smoke.
- Clean fish in the normal way. To
enhance the flavour, season with a
little salt. Fish can also be drizzled
with lemon juice.
- Use the universal tray with the wire
rack or the grilling and roasting insert (if
present) in place. The juices collect
under the insert. This prevents them
from spitting and making the oven dirty
and they can then be used for making
gravy and sauces. Brush the wire rack
or the grilling and roasting insert with
oil and then place the food on top.
Do not use the baking tray.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Take note of the temperature range,
the shelf levels and the durations.
These take the size of the meat and
cooking practices into account.
Check the food after the shortest
duration quoted.
Selecting the
temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be
properly cooked through.
Choosing a shelf level
Select the shelf level depending on
the thickness of the food to be
cooked.
Place flat food in shelf level 3 or 4.
Place thicker food in shelf level 1 or
2.
