Manual Miele H2161B (page 63 of 96) (English)

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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.

The Y setting is recommended for

thin cuts of meat. For thicker cuts of

meat, the maximum temperature can

be set to 240 °C.

Pre-heating

Always pre-heat the grill for approx.

5 minutes with the door closed.

Shelf levels µ

Select the shelf level according to the

thickness of the food.

– Thin cuts: Shelf level 3/4

– Thicker cuts: Shelf level 2/3

Grilling duration +

–

Flat pieces of fish and meat usually

take 6–8 minutes per side. Thicker

pieces require more time for each

side. 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.

–

Turn the food halfway through

cooking.

Testing to see if cooked

One way of finding out how well a piece

of meat has been cooked is to press

down on it with a spoon:

Rare: If the meat gives easily 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 very little

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

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Miele H2161B Manual

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