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Temperatur
Flaches Grillgut
(z. B. Kotelett, Steak) . . . . maximal (n)
Grillgut mit größerem Durchmesser
(z. B. Geflügel, Rollbraten) . . . . . 240 °C
Weitere Angaben finden Sie in der Grill
-
tabelle
Sollte während des Grillvorganges die
Oberfläche größerer Fleischstücke be
-
reits stark gebräunt und der Kern noch
nicht gar sein, können Sie mit einer
niedrigeren Temperatur weitergrillen.
Grillzeit
Das Grillen dauert bei
flachen Fleisch-, Fischscheiben pro
Seite ca. 6 – 8 Minuten.
höheren Stücken etwas länger.
Tipps zum Grillen
Achten Sie darauf, dass die Scheiben
etwa gleich dick sind, damit die Grillzei
-
ten nicht zu unterschiedlich sind.
Wenn Sie feststellen wollen, wie weit
das Fleisch gegart ist, drücken Sie mit
einem Löffel auf das Fleisch:
Ist es noch sehr elastisch, so ist es
im Inneren noch rot ("englisch").
Gibt es wenig nach, ist es innen rosa
("medium").
Gibt es kaum nach, ist es ganz
durchgegrillt ("well done").
Grillen
30
30


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