Operation Manual
41
Tips and tricks
Grilling
In this section, you will find information on
■ Grilling in general
■ ™ All-round grilling
■ Radiant grilling (Full-surface š and Centre-area grill y)
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Notes
■ Always use the wire rack and the universal pan when grilling
■ Place the wire rack in the universal pan and slide them both
in at the height specified in the grilling table
■ Always place the food to be grilled in the centre of the wire
rack
■ If you are grilling more than one piece of meat, make sure
that they are the same sort of meat and that they are of
similar thickness and weight.
All-round grilling
™ All-round grilling is particularly suitable for grilling poultry
and meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
Grilled food Shelf position Temperature in °C Grilling time in minutes
Pork
Joint with rind 2 170-190 140-160
Knuckle 2 180-200 120-150
Beef
Sirloin, medium (1.5 kg) 2 220-240 40-50
Lamb
Leg of lamb, boned, medium 2 170-190 120-150
Poultry (not stuffed)
Chicken halves (1-2 halves) 2 210-230 40-50
Chicken, whole (1-2 chickens) 2 200-220 60-80
Duck, whole (2-3 kg) 2 180-200 90-120
Duck breast 3 230-250 30-45
Goose, whole (34 kg) 1 150-170 130-160
Goose breast 2 160-180 80-100
Goose leg 2 180-200 50-80