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Grilling
Notes on the grilling chart
Temperature
As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through.
Pre-heating
Always
Shelf levels
Select the shelf level according to the thickness of the food.
–Thin cuts: Shelf level 3/4
–Thicker cuts: Shelf level 1/2
Grilling duration
–Flat pieces of fish and meat usually take
–Turn the food halfway through grilling.
Testing to see if cooked
One way of finding out how well a piece of meat has been cooked is to press down on it with a spoon:
Rare: | If the meat gives easily to |
| the pressure of the spoon, |
| it will still be red on the |
| inside. |
Medium: | If there is some resistance, |
| the inside will be pink. |
If there is very little | |
| resistance, it is cooked |
| through. |
Check if the meat is cooked after the shortest time quoted.
Tip
If the surface of thicker cuts of meat is cooked but the centre is still raw, continue grilling at a lower temperature setting or use a lower shelf level to allow the food to cook through to the centre.
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