Notes on the grilling chart
Temperature 6
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.
For thin items, a maximum temperature
setting of 200 °C is generally
recommended, for thicker items, a
maximum of 180 °C.
Pre-heating
Always pre-heat the top heat/grill
element for approx. 5 minutes with the
door closed.
Shelf levels
Select the shelf level according to the
thickness of the food.
– Thin items: Shelf level 3/4
–
Thicker items: Shelf level 1/2
Grilling duration +
–
Turn the food halfway through
grilling.
Testing to see if cooked
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon:
Rare: If there is very little
resistance 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.
Check if the meat is cooked after the
shortest time quoted.
Tip
If the surface of thicker cuts of meat is
cooked but the centre is still raw,
continue grilling at a lower temperature
setting or use a lower shelf level to
allow the food to cook through to the
centre.
Grilling
81
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