Grilling
89
- 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”.
The plastic on the food probe can
melt at very high temperatures.
Do not use the food probe when
using the Grill functions.
Do not store the food probe in the
oven compartment when it is not
being used.
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 Economy Grill
Use this function to grill flat thin cuts in
smaller quantities and for browning
small baked dishes.
Only the centre of the top heat/grill
element will get hot and glow red to
generate the required heat.
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.
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General
Weight and Dimensions
