Grilling
85
Selecting the cooking duration
Grill thinner cuts of meat/slices of fish
for approx. 6–8minutes per side.
It is best to grill food of a similar
thickness at the same time so that
the cooking durations do not vary too
much.
As a general rule, check whether the
food is cooked after the shortest
duration.
To test the food, press down on the
meat with a spoon. This lets you
determine how well the meat has
been cooked.
- Rare
If the meat gives easily to the
pressure of the spoon, it will still be
red on the inside.
- Medium
If there is some resistance, the inside
will be pink.
- Well-done
If there is great resistance, it is
cooked through.
Useful tip: If the surface of a thicker cut
of meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming excessively charred.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Using Full Grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
The entire top heat/grill element will get
hot and glow red.
Using Fan Grill
This function is suitable for grilling
thicker food, such as chicken.
A temperature setting of 220°C is
generally recommended for thinner
types of food, while 180–200°C is
recommended for thicker cuts.
To Next Page
Loading...
Need help?
General