P r ep aring fo o d fo r g r illing
R inse briefly under running cold w ater,
pat dry and season w ith pepper and
herbs. D o not season meat w ith salt
before grilling as this draw s the juices
out.
A dd a little oil to lean meat if necessary .
D o not use other ty pes of fat as they
can burn and cause smoke.
C lean fish in the normal w ay . To
enhance the flavour, add a little salt or
sq ueez e a little lemon juice over the
fish.
G r illing
^
A ssemble the rack and anti-splash
insert (if y ou have one) on the
universal tray as illustrated.
^
P lace the food on the rack.
^
S elect the req uired function and set
the temperature.
^
P re-heat the grill for approx .
5 minutes w ith the door shut.
^
P lace the food under the grill and
shut the door.
^
Turn food half w ay through cooking.
U sefu l tip s
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 .
To grill thicker pieces of food more
gradually after an initial high
temperature, continue grilling at a low er
temperature setting or use a low er shelf
runner to allow the food to cook through
to the centre.
O ne w ay of finding out how far through
a piece of meat has been cooked is to
press dow n on it w ith a spoon.
– If there is very little resistance to the
pressure of the spoon, it w ill still be
red on the inside ("rare").
– If there is some resistance the inside
w ill be pink ("medium").
– If there is great resistance, it is
throughly cooked through ("w ell
done").
G rilling tip s
43
To Next Page
Loading...
