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As a general rule, check the food after
the shortest duration.
To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
- Rare/rosé
If the meat gives easily to the pressure
of the spoon, it will still be red on the
inside.
- Medium
If there is some resistance, the inside
will be pink.
- Well-done
If there is very little resistance, it is
cooked through.
Tip: If the surface of a thicker cut of
meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming too dark.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
"Main and sub-menus".
The plastic on the food probe can
melt at very high temperatures.
Do not use the food probe when us-
ing the grill functions.
Do not store the food probe in the
oven compartment when it is not be-
ing used.
If you use functions which use micro-
wave power, the cooking duration is
shortened.
When selecting the microwave power
level, observe the information in the
grilling charts and in the recipes.
Using Fan grill or MW + Fan
grill
These functions are suitable for grilling
thicker food, such as chicken.
A temperature setting of 220 °C is gen-
erally recommended for thinner types of
food, 180–200 °C for thicker cuts.
Place the rack on shelf level 1 or 2 de-
pending on the height of the food.
Using Grill or MW + Grill
These functions are suitable for grilling
thin cuts of meat and browning food.
Place the rack on shelf level 2 or 3 de-
pending on the height of the food.
Grilling
89
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