Grilling
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Preparing food for grilling
Trim the meat. Do not season 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 burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling
Place the rack or the anti-splash
insert (if available) in the universal
tray.
Place the food on top.
Select the required oven function and
the temperature.
Pre-heat the grill for approx.
5minutes with the door closed.
Danger of burning.
Wear oven gloves when placing hot
food in the oven or removing it and
when adjusting oven shelves etc. in a
hot oven
Place the food on the appropriate
shelf level (see the Grilling chart).
Close the door.
Turn the food halfway through grilling.
Grilling chart
The data for the recommended function
is printed in bold.
Check the food after the shortest
duration quoted.
Take note of the temperature range, the
shelf levels and the durations. These
take the size of the meat and cooking
practices into account.
Temperature
As a general rule, select the lower
temperature given in the chart. If higher
temperatures are used, the meat will
brown on the outside, but will not be
properly cooked through.
Pre-heating
Pre-heating is essential for grilling.
Always pre-heat the top heat/grill
element for approx. 5minutes with the
door closed.
Shelf level
Select the shelf level according to the
thickness of the food.
– Thin cuts: shelf level 4 or 5
– Thick cuts: shelf level 2 or 3
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