Instructions for the user
17
7.3.3 Cooking with the grill
The heat comes from the top. Almost all meat can be grilled, with the except ion of lean game and
dishes such as meat-loaf. Meat and fish to be grilled shou ld be lightly drizzled with oil and placed
on the grid bars, which should be placed in the guides closest to or furthest away from the grill
element, depending on the thickness of the meat, so as to a void burning the surface and cooking
too little inside.
Suitable for: relatively thin meat; toasted sandwiches.
Pour 1 or 2 glasses of water into the dripping pan to avoid smoke forming due to sp lashes of juice or
fat.
While cooking with the grill, the dripping pan shoul d always be positioned in the 1s
t
guide from the
bottom.
7.3.4 Cooking with the ventilated grill
Using the combination of grill and fan .
This type of cooking allows the heat to penetrate gradually inside the food, even thou gh the surface
is directly exposed to the grill.
Suitable for: thicker meat; game-birds.
7.3.5 Cooking meat and fish
Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare
(roast beef, fillet, etc.), or which should be well co oked on the outside and preserve all its juices on
the inside, require cooking on high temperatures for a shor t time (200-250°C). White meat, game-
birds and fish require cooking on low temperatures (150 -175°C).
The ingredients for the sauce should only be placed in the baking tin if th e cooking time is short,
otherwise, they should be added in the last half hour. Me at can be placed on an ovenproof plate or
directly on the grid bars, below which the dripping pan should be placed to c ollect the juice. Press
the meat with a spoon to check if it is done. If it is firm , it is cooked.
At the end of the cooking, wait at least 15 minutes before cutting t he meat so as not to lose the
juices. Before serving, plates can be warmed in the o ven at minimum temperature.
7.3.6 Baking
Beaten mixtures must adhere to the spoon because excess fluidity would prolong the cooking time.
Sweets require moderate temperatures (generally between 15 0-200°C) and require preheating
(approximately 10 minutes). The oven door must not be opened until at least ¾ of the way
through the cooking time.