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Grilling
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Place the roasting sheet on the lowest level in
the oven.
■
Place the grill sheet in the middle of the oven
(see table).
■
Close the door and turn the knob to the grill
setting.
Dark meat such as beef, game and mutton, will
brown more quickly than light meat, such as veal,
pork and poultry. Light meat and fish filets will not
be as brown on the outside, even when they are
done to juicy perfection on the inside.
Smoke caused by burning grease will often
develop when meat is grilled directly on the rack.
The smoke development can be minimised by
filling the roasting sheet with water and placing
it underneath the grill rack. This will, of course,
result in increased condensation.
Time table for surface grilling
Grill meat
Steak (4 pieces)
Schnitzel (4 pieces)
Liver (4 pieces)
Meat ball (4 pieces)
Saucage (4 pieces)
Toast
The figures in this table are guidelines.
Browning
To brown and crisp the outside of meat, switch
the grill element on for a few moments. Wait until
the top is golden brown; turn the food without
pricking it.
Small pieces of meat
Grilled meat will retain its natural flavour if it is
not coated with oil before grilling.
Large pieces of meat
These are best brushed with a thin coating of oil
or butter to prevent the surfaces exposed to the
heat from drying out.
ridge level
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
time in mins.
5 - 6
6 - 8
4 - 5
7 - 9
5 - 6
2 - 3
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