Miele H 4112 B Manuel d'utilisateur télécharger pdf (Page 31)

Preparing food for grilling

Clean, wipe dry and season with

pepper and herbs. Do not season meat

with salt before grilling as this draws

the juices out.

Add a little oil if necessary. Do not use

other types of fat as they can get too

dark, burn and cause smoke.

Clean fish in the normal way. To

enhance the taste, add a little salt or

squeeze a little lemon juice over the

fish.

Grilling on the rack

^

Assemble the rack and anti-splash

tray on the universal tray as

illustrated.

^

Place the food on the rack.

^

Select the required function and set

the temperature.

^

Pre-heat the grill for at least

5 minutes with the door shut before

grilling.

^

Place under the grill and shut the

door.

^

Most items should be turned half way

through cooking.

Useful tips

It is best to grill food of a similar

thickness at the same time so that the

grilling time for each item does not vary

too greatly.

To grill thicker pieces of food more

gradually after an initial high

temperature, continue grilling at a lower

temperature setting or use a lower shelf

runner to allow the food to cook through

to the centre.

One way of finding out how far through

a piece of meat has been cooked is to

press down on it with a spoon:

– If there is very little resistance to the

pressure of the spoon, it is still red on

the inside ("rare").

– If there is some resistance the inside

will be pink ("medium").

– If there is great resistance, it is

throughly cooked through ("well

done").

Grilling tips

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