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Table of settings and tips
Food
Minced meat, 0.9 lb (400 g)
Stir-fried vegetables,
0.9 lb (400 g)
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.
Always preheat the grill until the heating signal goes
▯
out. The intense heat radiation enables a crust to form
quickly and prevents meat juice from escaping.
Before grilling, you can coat or marinate the food in
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heat-resistant oil (e.g. peanut oil). This improves the
flavor. 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 to be grilled directly on the wire rack.
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Do not use aluminum foil or grill trays.
Only turn the items on the grill over when they lift off
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the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
Do not pierce the meat while grilling it, otherwise
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meat juice may escape.
Cured meat such as ham and smoked pork chops are
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not suitable for grilling. This can produce a compound
that is harmful to health.
Score chops on the bones and in fatty layers several
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times so that they do not curl up.
Remove fatty layers after grilling rather than before,
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otherwise the meat loses juice and flavor.
Poultry will turn out particularly crispy and brown if
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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
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honey, maple syrup or lemon juice.
You can parboil vegetables that take a long time to
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cook (e.g. corn on the cob, potatoes) before placing
them on the grill.
Grill fillets of fish on the skin side first. Coat the skin
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with oil or dust with flour to prevent it from sticking to
the wire rack.
Fish with firm meat is particularly suitable for grilling
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on the wire rack (e.g. salmon, tuna, monkfish).
Serve grilled food hot. If you keep it warm, it will go
▯
tough.
16
Grill setting Grilling time
11–12
5–6 mins
9–10
6–8 mins
Comments
Roughly diced, e.g. peppers, onions, carrots, zuc-
chini
The grilling surface is hotter in the centre than in the
▯
edge area. Particularly if you are grilling food with
different cooking times and temperature requirements
at the same time, you can arrange the food optimally
on the grill surface.
To do this, you can of course also use the two grill
zones on different height levels. Rule of thumb: The
thinner the grilled food, the higher the temperature
and the shorter the cooking time.
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