51
Grilling
Surface grilling Z
Used for smaller dishes having little
height/thickness.
❑ Always use the grill and universal pan
together.
❑ Turn the food after approx. two-thirds of
the grilling time has elapsed.
❑ At your discretion, lightly baste the grill
and the food with oil.
❑ Always place food to be grilled in the
centre of the wire grill.
❑ If the grilling radiator (heating element)
switches OFF automatically, the
overheating protection was activated.
The radiator will be reactivated after a
short period of time.
❑ Place the grill into the universal
baking pan and slide them together
into the same slide-in level.
❑ Whole poultry should be turned after
approx. two-thirds of the cooking time
has elapsed. With duck and goose,
pierce the skin under the wings to allow
excess fat to drain off.
❑ After the end of the selected roasting
time and with the oven switched OFF,
leave the roast in the closed oven for
approx. 10 minutes.
Exercise CAUTION when grilling.
! Always keep children at a safe
distance.
Notes on grilling:
❑ Always close the oven door when
grilling.
❑ The grilling temperatures are variable.
❑ Always use the grill and the universal
pan.
Combination hot-air/surface
grilling I
Use this method for particularly cripsy
poultry or roast (e.g., pork roast with rind).
❑ Use the grill and universal pan together.
For roast, heat-proof utensils are
preferred. Turn large roasts after about
half of the total grilling time has elapsed.
❑ To prevent breakage after removing
them from the oven, place glass utensils
on a dry kitchen towel instead of cold or
wet surfaces.
❑ Dependent on the type of food being
prepared, combination hot-air and
surface grilling can cause an increased
degree of oven soiling. Therefore, to
prevent burning-in of the soil, thorough
cleaning of the oven is recommended
after each use.
