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Grilling tips
When grilling, preheat the oven for approx. 4 minutes, before
placing the food into the cooking compartment. Always grill
with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after 2/3 of the time.
Do not add salt to steaks until they have been grilled.
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx.1/2 cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx.1-2 cm of liquid.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack. The universal pan should also
be inserted at level 1.The meat juices are collected in the pan
and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5.The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is
normal. The grill setting determines how frequently this will
happen.
When the roast is ready, turn off the oven and allow it to rest
for an additional 10 minutes. This allows better distribution of
the meat juices.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Place whole poultry on the lower wire rack breast-side down.
Turn after 2/3 of the specified time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Turn the pieces of fish after 2/3of the time, whole fish does
not have to be turned. Place the whole fish in the oven in its
swimming position with its dorsal fin facing upwards. Placing
half a potato or a small ovenproof container in the stomach
cavity of the fish will make it more stable.
How to tell when the roast is ready. Use a meat thermometer
(available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is
ready. If the spoon can be pressed in, it needs to be cooked
for a little longer.
The roast is too dark and the crackling is partly burnt. Check
the shelf height and temperature.
The roast looks good but the juices are burnt. Next time, use a
smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and
due to the laws of physics. The majority of the steam escapes
through the steam outlet. It may settle and form condensation
on the cooler switch panel or on the fronts of adjacent units.
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