Tips for roasting and grilling

Grilling

When grilling, preheat the oven for approx. 3 minutes, before putting the food in.

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 grilled items after the specified time.

Whole fish does not need to be turned. Place the whole fish in the oven in the swimming position with the dorsal fin pointing upwards. Placing a scored potato or a small oven-proof container in the stomach cavity of the fish will provide stability.

Do not add salt to steaks until they have been grilled.

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 underneath. To prevent a high degree of smoke from forming, do not insert the pan higher than level 3. The meat juices are collected in the pan and the oven is kept cleaner.

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.

■( = Grill, large areaType of heating:

Food	Dish	Shelf posi-	Type of	Grill setting	Time
		tion	heating		in minutes

Beef			(
Steaks, height 2-3 cm	Wire rack + universal pan	5+3	(	3	1. side 4-5,
			(		2. side 4-5
Burgers, height 1-2 cm	Wire rack + universal pan	5+3	(	3	1. side 6-8,
					2. side 4-6

Lamb			(
Steaks, height 2-3 cm	Wire rack + universal pan	5+3	(	3	1. side 6-7,
			(		2. side 6-7
Chops, height 2-3 cm	Wire rack + universal pan	5+3	(	3	1. side 5-6,
					2. side 5-6

Pork			(
Steaks, height 1-2 cm	Wire rack + universal pan	5+3	(	3	1. side 6-7,
			(		2. side 6-7
Chops, height 2-3 cm	Wire rack + universal pan	4+3	(	3	1. side 10-12,
			(		2. side 9-10
Burgers, height 1-2 cm	Wire rack + universal pan	5+3	(	3	1. side 6-8,
			(		2. side 4-6
Sausages, thickness 2-4 cm	Wire rack + universal pan	4+3	(	3	10-15, turn
					occasionally

Gammon			(
Steaks, height 1-3 cm	Wire rack + universal pan	5+3	(	3	1. side 4,
					2. side 3

Chicken			(
Drumsticks, 150 g each	Wire rack + universal pan	3+2	(	3	1. side 17,
			(		2. side 8
Breast (boneless), 150 g each	Wire rack + universal pan	3+2	(	3	1. side 20,
					2. side 10

Fish			(
Whole trout, 300 g each	Wire rack + universal pan	2+1	(	2	20-25
Fillets, 150 g each	Wire rack + universal pan	4+3	(	3	1. side 5-7,

2. side 5-7

The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint.

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	Check the shelf height and temperature.
is partly burnt.

The roast looks good but the juices are	Next time, use a smaller roasting dish or add more liquid.
burnt.

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