Preparing food for grilling
Clean, wipe dry and season with
pepper and herbs. Do not season meat
with salt before grilling as this draws
the juices out.
Add a little oil if necessary. Do not use
other types of fat as they can get too
dark, burn and cause smoke.
Clean fish in the normal way. To
enhance the taste, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling on the rack
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Assemble rack, anti-splash insert (if
available) and the universal tray as
illustrated.
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Place the food on the rack.
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Select the required function and set
the temperature.
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Pre-heat the grill for at least
5 minutes with the door shut before
grilling.
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Place under the grill and shut the
door.
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Most items should be turned half-way
through cooking.
Useful tips
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 lower
temperature setting or use a lower shelf
runner to allow the food to cook through
to the centre.
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon:
– If there is very little resistance to the
pressure of the spoon, it is still red on
the inside ("rare").
– If there is some resistance the inside
will be pink ("medium").
– If there is great resistance, it is
thoroughly cooked through ("well
done").
Grilling tips
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