Grilling
Useful tips
Marinate lean meat or brush it with oil. Do not use other types of fat as they can burn and cause smoke.
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.
Turn the food as quickly as possible to prevent the oven compartment cooling down.
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 will still be 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").
Grilling meat using Combination mode/Grill with a maximum moisture level of 20 % will give exceptionally tender results.
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