AYA AF71BP Manuel D'utilisation page 91

Grilling tips
1. When grilling, preheat the oven for approx. 4 minutes, before placing
the food into the cooking compartment. Always grill with the oven door
closed.
2. As far as possible, the pieces of food you are grilling should be of equal
thickness. This will allow them to brown evenly and remain succulent
and juicy.
3. Turn the food you are grilling after 2/3 of the time.
4. Do not add salt to steaks until they have been grilled.
5. Add in a little liquid if the meat is lean. Cover the base of the ovenware
with approx.1/2 cm of liquid.
6. Add liquid generously for pot roasts. Cover the base of the ovenware
with approx.1-2 cm of liquid.
7. Place the food to be grilled directly on the wire rack. If you are grilling a
single piece, the best results are achieved by placing it in the centre of
the wire rack. The universal pan should also be inserted at level 1.The
meat juices are collected in the pan and the oven is kept cleaner.
8. When grilling, do not insert the baking tray or universal pan at level 4 or
5.The high heat distorts it and the cooking compartment can be
damaged when removing it.
9. The grill element switches on and off continually. This is normal. The grill
setting determines how frequently this will happen.
10. When the roast is ready, turn off the oven and allow it to rest for an
additional 10 minutes. This allows better distribution of the meat juices.
11. For roast pork with a rind, score the rind in a crossways pattern, then lay
the roast in the dish with the rind at the bottom.
12. Place whole poultry on the lower wire rack breast-side down. Turn after
2/3 of the specified time.
13. For duck or goose, pierce the skin on the underside of the wings. This
allows the fat to run out.
14. Turn the pieces of fish after 2/3of the time, whole fish does not have to
be turned. Place the whole fish in the oven in its swimming position with
its dorsal fin facing upwards. Placing half a potato or a small ovenproof
container in the stomach cavity of the fish will make it more stable.
15. How to tell when the roast is ready. Use a meat thermometer (available
from specialist shops) 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.
16. The roast is too dark and the crackling is partly burnt. Check the shelf
height and temperature.
17. The roast looks good but the juices are burnt. Next time, use a smaller
roasting dish or add more liquid.
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