Pelgrim OKW 999, Руководство пользователя

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21
Grilling
■
The oven should be preheated for about
5 minutes. Set the function switch to 4 and
the thermostat to 250 °C.
■
Put the meat/fish on the rack and slide it
onto the most suitable ridge, this will
usually be the top ridge.
■
Slide the tray/roasting tin under the rack
(possibly filled with water to absorb the
fat).
■
Turn both oven switches to 0 to switch the
grill off.
USE
Time table for grilling
Meat weight in kg ridge level time in mins.
Châteaubriand 1 3 20 - 30
Rump steak 0,75 3 10 - 15
Rolled joint pork 1 1 (spit) 50 - 60
Pork chops 2 3 20 - 30
Poussin halves 2 3 20 - 30
Chicken 1 1 (spit) 50 - 60
Trout 3 5 - 10
Thin filets of fish 3 4 - 5
Thicker pieces of fish 3 10 - 15
The figures in this table are guidelines.
Browning
To brown and crisp the outside of meat,
switch the grill element on for a few moments.
Wait until the top is golden brown; turn the
food without pricking it.
Small pieces of meat
Grilled meat will retain its natural flavour if it
is not coated with oil before grilling.
Large pieces of meat
These are best brushed with a thin coating of
oil or butter to prevent the surfaces exposed
to the heat from drying out.
Dark meat
Dark meat, such as beef, lamb or game, will
brown more quickly than light meats such as
pork, veal or poultry.
Light meat
The outside of light meat and filets of fish will
not brown so quickly even though the inside is
juicy and cooked.