23
USE
Grilling
■
When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
■ Place the grill dish in the middle of the
oven (see time table for grilling).
■ Close the oven door.
■ Select the required function and
thermostat settings.
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.
Table for grilling
Grill meat Temp. Ridge Temp. Ridge Time in
°C level
1
°C level
1
min.
Thin items to be grilled
Steak 200 4 10 - 12
Schnitzel/chops 200 4 12 - 16
Meatballs 200 3 14 - 18
Bratwurst 200 3 16 - 20
Fillet of fish 200 4 14 - 16
Toast 200 4 2 - 4
Toast sandwich 200 3 2 - 4
Thicker items to be grilled
Kebab 200 3 35 - 40
Chicken, approx.1 kg 200 3 35 - 40
Rolled meat, approx. 1 kg 200 2 50 - 60
Casseler rib 200 2 60 - 70
The figures in this table are guidelines.
1
shelf height from the bottom
