11
Table of settings and tips
en
Tips for cooking and roasting
▯ The values given in the table of settings are only a
guide; you may need more or less heat depending
on the type and state of the food.
▯ Heat the appliance to the required temperature. The
illuminated ring will light up white. The illuminated
ring will dim from white to orange while the
appliance is heating up. An audible signal will
sound when the set temperature has been reached.
▯ Always preheat the grill. The intense heat radiation
will enable a crust to form quickly and prevent meat
juice from escaping.
▯ Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil) to improve its
flavour. Take care not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
▯ Do not salt the meat before grilling. Otherwise
soluble nutrients and meat juice may escape.
▯ Place the food you want to grill directly on the wire
rack. Do not use aluminium foil or grill trays.
▯ Only turn the items on the grill over when they lift
off the wire rack easily. If meat sticks to the grill,
the fibres will be destroyed and meat juice will
escape.
▯ Do not pierce the meat while grilling it, otherwise
meat juice may escape.
▯ Cured meat such as ham and smoked pork chops
are not suitable for grilling. This can produce a
compound that is harmful to health.
▯ Score chops on the bones and in fatty layers
several times so that they do not curl up.
▯ Remove fatty layers after grilling rather than before,
otherwise the meat will lose juice and flavour.
▯ Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
▯ Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
▯ You can parboil vegetables that take a long time to
cook (e.g. corn on the cob) before placing them on
the grill.
▯ Grill fillets of fish on the skin side first. Coat the
skin with oil to prevent it sticking to the wire rack.
▯ Serve grilled food hot. Do not keep it warm, or it will
go tough.
