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Grilling
139
Risk of injury caused by hot sur-
faces.
If you open the appliance door dur-
ing grilling, the control elements will
get very hot.
Keep the door closed during the
grilling programme.
Grilling tips
Pre-heating is not necessary when
grilling. Place the food in the cold
oven compartment.
Use the universal tray with the rack
placed on top of it. Exception: If you
are grilling on level3, insert the uni-
versal tray one level down from the
rack.
When grilling fish, place the fish on a
piece of baking paper cut to size.
Grill thick food, e.g. half a chicken, on
level2 and thin food, e.g. steaks, on
level3.
Turn the food ²/₃ of the way through
the cooking duration. Exception: fish
does not need to be turned.
Tips for grilling
Marinate lean meat or brush it with
oil. Do not use other types of fat as
they can burn and cause smoke.
Pierce sausages before grilling.
It is best to grill food of a similar
thickness at the same time so that
the grilling time for each item does
not vary too greatly.
To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
Rare/pink
If the meat gives easily to the pres-
sure of the spoon, it will still be red
on the inside.
Medium
If there is some resistance, the in-
side will be pink.
Well done
If there is very little resistance, it is
cooked through.
To grill thicker pieces of food more
gradually after an initial high temper-
ature, continue grilling at a lower
temperature setting or use a lower
shelf level to allow the food to cook
through to the centre.
139


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