Grilling
55
those specified, the meat will brown
on the outside, but will not be prop-
erly 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 level3 or 4.
Place thicker food in shelf level1 or
2.
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 dur-
ation.
To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
– Rare/pink
If the meat gives easily to the pres-
sure 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 very little resistance, it is
cooked through.
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 functions
You can find an overview of all the func-
tions with their recommended values in
“Overview of functions”.
UsingFull grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
The whole of the top heating/grill ele-
ment glows red to provide the required
heat.
UsingFan grill
This function is suitable for grilling
thicker food, such as chicken.
A temperature setting of 220°C is gen-
erally recommended for thinner types of
food, while 180–200°C is recommen-
ded for thicker cuts.
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