Grilling - ETNA A3911RVS Mode D'emploi

USe

Grilling

GB 12
• Add a few spoonfuls of water during roasting if the juice becomes
too dark.
• Allow the meat to stand for 10 minutes after cooking, covered in
aluminium foil, prior to carving it.
General tips
• When roasting meat, game, poultry and fish, the meat or fish is
seared immediately which means that the nutrients and flavours
remain. Butter or oil is not necessary for this purpose. The most
suitable items are thicker pieces of small meat, thin slices of fish or
complete fish.
Tips for meat
• Only use good quality meat. Allow around 75-100 g of meat per
person or 125-175 g of meat with bone.
• Always place a suitable roasting tin below the dishes in order to
catch dripping fat. If necessary dry the meat with kitchen paper
before placing it under the grille.
• For dishes with a long grilling time, such as collared beef of
chicken, pour ± 2,5 dessert spoons of water into the roasting tin.
Tips for fish
• Allow 150-200g of cut or whole fish or 100-125 g of filleted fish per
person. Remove the head on larger fish.
• Wash the fish. Dry with kitchen paper. Score thick fish. Place the
fish on the rack and put a roasting tin underneath.
Trimmings and sauces
• Trimmings can also be grilled, like slices of apple, pineapple or
halved tomatoes.
• Place slices of cheese on the meat for the final minutes and allow
to melt. Only sprinkle salt and pepper on the meat once grilling has
finished. The thickness of the meat determines the position under
the grille. In general thin pieces have to be placed high up (always
at least 5 cm away from the grille) and thicker pieces which have to
be cooked must be placed a little lower down.