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Grilling in the oven
Preparing food for grilling
Clean, wipe and season. Do not salt
slices of meat beforehand as this de-
tracts from the taste.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke. A little butter can be ad-
ded to chicken if desired.
Clean flat fish and slices of fish in the
normal way. To enhance the taste add
a little salt or squeeze a little lemon
juice over the fish.
Grilling on the rack
Assemble the grill pan, anti-splash
tray and rack as shown.
Place the food on the rack.
Select the method of grilling .
Insert the grill pan at the appropriate le-
vel for the height of the food to be gril-
led:
thin cuts =
level 3, 4 or 5
thicker cuts =
level 1 or 2
It is best to grill food of a similar thick-
ness at the same time so that the gril-
ling time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
Grilling on the spit
For grilling thicker items such as stuf-
fed meat, poultry, kebabs.
Assemble the rotisserie as shown.
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