GB 17
cooking information
grilling
general tips
• When grilling meat, game, poultry and fish, the meat or fish
is sealed immediately, preserving the nutrients and flavour.
Butter and oil are not necessary, therefore. Thick pieces of
small cuts of meat, thin fish steaks or whole fish are the
most suitable.
• The skewers are used for even grilling of smaller pieces of
meat and vegetables, such as satay, kebabs and shashliks.
tips for meat
• Only use good quality meat. Allow 75-100 gm of meat or
125-175 gm of meat on the bone per person.
• Always place a suitable roasting tin under the food to catch
any drips of fat. If necessary, dry the meat with kitchen
paper before placing it under the grill.
• For food with a long grilling time, such as rolled meat and
chicken, pour ± 250 ml of water into the roasting tin.
tips for fish
• Allow 150-200 gm of steaks or whole fish or 100-125 gm of
filleted fish per person. For larger fish, have the head
removed.
• Wash the fish. Dry it with kitchen paper. Score thick fish.
Place the fish on the grid shelf and slide a roasting tin
underneath.
GB 16
roasting meat
Large pieces of meat weighing more than 1 kg are the most
suitable. The meat becomes evenly crisp on the outside, with
almost no loss of weight as a result.
• Rub the meat with salt and seasoning 15 minutes
beforehand. Use 80 to 100 gm of butter or fat (or a mixture
of both) per 500 gm of meat for roasting.
cooking times
• Flat, thin pieces need on average 5 minutes less cooking
time than thick or rolled pieces of meat.
• Larger pieces of meat need 15 to 20 minutes cooking time
longer per 500 gm of extra weight.
• Through the use of the culisensor, you can always be sure
of getting the right result.
In the table on page 20 you will find the roasting
temperatures for various types of meat with a weight of
approx. 1.5 kg. In the table on page 21 you will find the
internal temperatures.
cooking
• Place the meat in a roasting tin and pour hot butter and/or
fat over it. If the meat has a layer of fat, place this facing
upwards during roasting. Baste meat without a layer of fat
every 15 minutes. Baste meat with a layer of fat every 30
minutes.
• If the gravy becomes too dark, add a few spoonfuls of
water every now and then during roasting.
• After cooking, allow the meat to rest for 10 minutes -
covered with aluminium foil - before carving it.
cooking information
roasting
