Grilling
112
Preparing food for grilling
Rinse meat under cold running water
and then pat dry. Do not season meat
with salt before grilling as this draws the
juices out.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can easily burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, season with a little
salt. Fish can also be drizzled with
lemon juice.
Grilling
Select the required oven function and
the temperature. With MChef
functions you must also set the
number of Gourmet Units and the
intensity (if required).
Pre-heat the top heat/grill element for
approx. 5 minutes with the door
closed.
Danger of burning!
Wear oven gloves when placing food
in the oven or removing it, and when
adjusting oven shelves etc. in a hot
oven.
Place the food on the rack.
Place the food on the appropriate
shelf level:
– When grilling using shelf level 1 to 3,
place the grilling and roasting insert
(if you have one) and the rack in the
universal tray and slide these all into
the oven together.
– When grilling using shelf level4,
slide only the rack into shelf level4
and slide the universal tray with the
grilling and roasting insert in it (with
conventional cooking functions and if
you have one) into shelf level2.
Close the door.
Turn the food halfway through grilling.
Testing to see if cooked
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon:
Rare: If there is very little
resistance 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 great resistance,
it is cooked through.
As a general rule, check the food after
the shortest duration if a range of times
has been given.
Useful tip: If the surface of a thicker cut
of meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming excessively charred.
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