Grilling - Atag OX60 E Serie Mode D'emploi

cooking information

grilling

general tips
• When grilling meat, game, poultry and fish, the meat or fish
is sealed immediately, preserving the nutrients and flavour.
Butter and oil are not necessary, therefore. Thick pieces of
small cuts of meat, thin fish steaks or whole fish are the
most suitable.
• The skewers are used for even grilling of smaller pieces of
meat and vegetables, such as satay, kebabs and shashliks.
tips for meat
• Only use good quality meat. Allow 100-200 g of meat or
150-250 g of meat on the bone per person.
• Always place a suitable roasting tin under the food to catch
any drips of fat. If necessary, dry the meat with kitchen
paper before placing it under the grill.
• For food with a long grilling time, such as rolled meat and
chicken, pour ± 250 ml of water into the roasting tin.
tips for fish
• Allow 150-200 g of steaks or whole fish or 100-150 g of
filleted fish per person. For larger fish, have the head
removed.
• Wash the fish. Dry it with kitchen paper. Score thick fish.
Place the fish on the grid shelf and slide a roasting tin
underneath.
GB 16
garnishes and sauces
• Garnishes - such as slices of apple, pineapple or tomato
halves, for example - can also be grilled.
• Place slices of cheese on the meat at the last minute and
allow it to melt. Only salt and pepper the meat after grilling
it. How thick the meat is determines its position under the
grill. In general, thin pieces of meat should be put in a high
position (always at least 5 cm away from the grill) and
thicker pieces, which must be cooked right through,
somewhat lower.
• Turn thinner pieces of meat with a pair of tongs. Use oven
gloves. Do not prick the meat, because this will cause loss
of meat juices. In the case of grilled meat, where no gravy
is formed, a sauce or herb butter can be served separately
if desired.
• Do not cut grilled meat or suchlike immediately, but allow it
to cool for a few minutes first. There will then be less loss
of meat juices when you do cut it.
tabels
These are guidelines. The temperature and time may vary, as
they depend among other things on the quantity, type of
mould and desired colour.
cooking information
grilling
GB 17