Thermador PORS663L/R ユーザーズマニュアル

24

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COOKING 

PROBLEMS

GRILLING

Grilling hints

TIPS & INFORMATION

Depending on your model of appliance you will grill:

•   With the door open, if you are grilling in the separate

grill wall-oven compartment.

•   With the drawer approximately two finger widths ajar,

if you are grilling in the PGR657 and PGR659.

•   With the door open or closed, if you are grilling in the

oven compartment.

As a method of cooking, grilling can be used to:

•   enhance the flavours of vegetables, fish, poultry and meat.

•   Seal the surface of the food and retain the natural juices.

This table shows how to grill different types of meat:

Beef

You can use tenderloin, rump, sirloin.
Brush with oil or melted butter, especially  
if the meat is very lean.

Lamb

You can use loin chops, shortloin chops,  
chump chops, and forequarter chops.
Remove skin or cut at intervals to stop curling.
Brush with oil or melted butter.

Sausages

Prick sausages to stop skin from bursting.

Poultry

Divide into serving pieces.
Brush with oil.

Fish

Brush with oil or melted butter and lemon juice.

Bacon

Remove rind.
Grill flat.

Guide to better grilling

Steak

15 – 20 minutes

Chops

20 – 30 minutes

Fish

8 – 10 minutes

Bacon

4 – 5 minutes

No definite times can be given for grilling because this

depends on your own tastes and the size of the food.  

These times should only be used as a guide and remember 

to turn the food over half way through the cooking process.

For better grilling results, follow these easy instructions:

1.    Remove oven/grill dish and smokeless grill insert and 

preheat grill for about 5 minutes.

2.   Choose only prime cuts of meat or fish. If the cut is less

than 5mm thick it will dry out. If the cut is more than

40mm thick, the outside may burn whilst the inside

remains raw.

3.   Do not place aluminium foil under the food as this

prevents fats and oils from draining away, which could 

result in a fire.

4.   Baste the food during cooking with butter, olive oil  

or marinade. Grilled food is better if marinated  

before cooking.

5.   Use tongs to turn food as a fork pierces the surface and

will let juices escape.

Fan Grill (Multifunction models only)

If your appliance has fan grill as a function, this will assist 

the grilling process by circulating the heat evenly around 

the food. The recommended temperature setting is 180°C

for all fan grilling functions.

1.    Place the oven/grill dish on the bottom rack.

2.   Place meat/poultry on an oven shelf above the oven/

grill dish.

3.   Wipe off any oil or fat which spatters while the oven  

is still warm.

There is no need to turn the meat as both sides are cooked 

at the same time which means that the food is succulent.

GRILLING GUIDE

PROBLEM

CAUSES

REMEDIES

Uneven cooking:

• Incorrect shelf position.
• oven tray too large.
• Trays not centralised.
• Air flow in oven uneven.
• Grill dish affecting thermostat.

– Select shelf that puts food in the centre of the oven.
– experiment with other trays or dishes.
– Centre trays.
– Rotate food during cooking.
– Remove grill dish from oven on bake modes.

Baked products too brown  
on top:

• oven not preheated.
• Baking tins too large for the recipe.
• Baking tins not evenly spaced.

• Products not evenly sized or spaced  

on trays.

• Baking temperature too high.

– Preheat the oven.
– Use correct size tins.
– Stagger baking tins at least 3cm between tins

and the oven walls.

– make into same size and shape, & spread

evenly over trays.

– Lower the temperature.

Baked products too brown  
on bottom:

• Baking tins too large for the recipe.
• Baking tins are dark metal or glass.

• food too low in the oven.
• oven door opened too frequently  

during baking.

• Baking temperature too high.
• Grill dish affecting thermostat.

– Use correct size tins.
– Change to shiny, light tins or lower the

temperature by 10°C.

– Cook one shelf higher.
– Don’t open the oven door until at least half the

cooking time has passed.

– Lower the temperature.
– Remove grill dish from oven on bake modes.

Cakes have a cracked,  
thick crust:

• Baking temperature too high.
• food too high in oven.
• Cake batter over mixed.
• Pan too deep.
• Baking pans dark.

– Lower the temperature.
– Cook one shelf lower.
– mix just long enough to combine ingredients.
– Check size of pan and use recommended size.
– Change to shiny pans.

Baked products are pale,  
flat and undercooked:

• Baking temperature too low.
• food too low in oven.
• Baking time too short.

• Incorrect tin size.

– Raise the temperature.
– Cook one shelf higher.
– Increase cooking time.
– Use correct size tin.

Cakes fallen in the centre:

• Baking temperature too low.
• Baking time too short.
• Proportions of Ingredients incorrect in  

the recipe.

• opening door too early in baking.

– Raise the temperature.
– Increase cooking time.
– Check recipe.

– Do not open the door until the last quarter  

of cooking time.

Roast meat & potatoes not
browning in fan oven:

• Poor hot air circulation.
• Grill dish affecting thermostat.

– elevate food onto a rack to allow air circulation.
– Remove grill dish from oven on bake modes.

Juices running out of meat:

– Do not pierce meat with fork, turn with tongs.

Grilled meats overcooked on 
outside & raw in the centre:

– Grill at lower insert position.

Grilled chops & steaks curling:

– Cut into fat every 2cm (1/2”).

DEALING WITH COOKING PROBLEMS  

(SEE ALSO Pg.37)