USE
29
28 USE
Browning
To brown and crisp the outside of meat, switch
the grill element on for a few moments. Wait until
the top is golden brown; turn the food without
pricking it.
Small pieces of meat
Grilled meat will retain its natural flavour if it is
not coated with oil before grilling.
Large pieces of meat
These are best brushed with a thin coating of oil
or butter to prevent the surfaces exposed to the
heat from drying out.
Grilling using grill set DR 950
The grill set DR 950 is available as an oven
accessory. This set can be used for spit roasting.
The food will rotate underneath the grilling
element, enabling it to brown evenly. The
rotation motor is built into the oven.
fig. 4
Grilling
■ Place the roasting sheet on the first level in
the oven.
■ Place the grill sheet in the middle of the
oven (see table).
■ Close the door and turn the knob to the grill
setting.
Dark meat such as beef, game and mutton will
brown more quickly than light meat, such as
veal, pork and poultry. Light meat and fish filets
will not be as brown on the outside, even when
they are done to juicy perfection on the inside.
Smoke caused by burning grease will often
develop when meat is grilled directly on the rack.
The smoke development can be minimised by
filling the roasting sheet with water and placing
it underneath the grill rack. This will, of course,
result in increased condensation.
Cool door
For safety reasons, in particular when grilling
(when small children are around), it is wise to
use a cool door. Cool doors are available upon
request from Pelgrim, Service and Parts
Department.
Time table for surface grilling
Grill meat ridge level time in mins.
Steak (4 pieces) 3 or 4 5 - 6
Schnitzel (4 pieces) 3 or 4 6 - 8
Liver (4 pieces) 3 or 4 4 - 5
Meat ball (4 pieces) 3 or 4 7 - 9
Saucage (4 pieces) 3 or 4 5 - 6
Toast 3 or 4 2 - 3
The figures in this table are guidelines.
