Miele H 387-1 B KAT manual Preparing food for grilling, Grilling on the rack, Grilling time

Preparing food for grilling

Clean, wipe 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. Other fats quickly become black or cause the food to smoke.

Clean flat fish and slices of 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

^Assemble the rack on the grill pan and use the anti-splash tray if you have one (see "Optional accesso- ries").

^Place the food on the rack.

^Select the required grill setting.

^Set the temperature.

^Pre-heat the grill for at least 5 min- utes with the door shut before grilling.

^Place the grill pan under the grill and shut the door.

For thin cuts use runner level 4 or 5

For thickers cuts use runner level 3 or 4

^Most items should be turned half way through cooking.

Temperature

For thin cuts of meat

(e. g. chops or steak) . . . . . . . . . 275 °C

For grilling larger items,

(e. g. rolled meat, poultry) . . . . . 240 °C

See the grill chart for more information.

To grill thicker pieces of food more gradually after an initial high tempera- ture, continue grilling at a lower temper- ature setting to allow the food to cook through to the centre.

Grilling time

–Flat pieces of fish and meat usually need 5 – 6 minutes per side depend- ing on their texture.

–Use the Auto roast function for thicker cuts.

Tips on grilling

It is best to grill food of a similar thick- ness at the same time so that the grill- ing time for each item does not vary too greatly.

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 throughly cooked through ("well done").