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How can you tell when the
roast is ready?
The roast is too dark and the
crackling is burnt in places.
The roast looks good but the
juices are burnt.
The roast looks good, but the
juices are too clear and
watery.
Grilling
Grilling tips
All manuals and user guides at all-guides.com
The table below contains additional information on
how to be successful at roasting.
Use a meat thermometer (available from specialist
retailers) or carry out a "spoon test".
press down on the roast with a spoon. If it feels firm, it
is ready. If the spoon can be pressed in, it needs to be
cooked for a little longer.
Check the shelf position and temperature.
Next time, use a smaller roasting dish and add more
liquid.
Next time, use a larger roasting dish and add less
liquid.
Drizzle some oil over the food to be grilled before you
place it on the wire rack under the grill.
Please note that the grilling surface is smaller than
the wire rack.
Place the food to be grilled in the centre of the wire
rack. Pour a little bit of water into the enamelled
baking tray and insert this into the shelf position
underneath the grill to collect the run-off fat. Never
place it on the cooking compartment floor.
If possible, grill items should be of equal thickness.
They should be at least 2 to 3 cm thick. This ensures
that they brown evenly while also remaining
succulent.
If the food to be grilled is thin, turn it over halfway
through grilling; if it is thick, turn it over several times
during grilling. Use tongs when turning the food to
avoid piercing it and, in the case of meat, to keep the
meat juices inside the meat.
Dark meats such as lamb and beef brown better and
more quickly than light meats such as pork and veal.
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