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Using the Grill
Grilling
•
The grill works by directing heat onto the food.
(see diagram opposite).
•
The grill is suitable for tender cuts of meat, steak chops,
sausages, fish, toasted cheese and other foods which cook quickly.
Lighting the grill
NOTE: Before you cook on the grill for the first time, turn the grill on for fifteen minutes
with 10 mm of water in the bottom of the grill dish. This will remove
oils left on the grill during manufacture.
1. Press the grill burner control knob and turn it all the way.
For manual ignition models
2. Press the manual igniter button on the left hand side of the control panel.
For electronic ignition models
2. Press the electronic igniter switch on the right hand side of the panel.
NOTE: If the grill does not light after 8 seconds, follow these steps:
1. Turn the grill burner control knob back to the start position and let go.
2. Wait 15 seconds for the gas to clear and repeat the steps to light the grill.
NOTE: For best results the grill should be preheated for 3 minutes before cooking to seal the natural
juices of meat.
The grill door MUST be left open during grilling.
Grill Safety Warnings
•
ALWAYS turn the grill off immediately after you have finished cooking. Fat left in the grill can catch fire.
•
ALWAYS leave the grill door open during grilling.
•
ALWAYS make sure that grill trays are fitted into the grill according to instructions.
•
DO NOT line the chrome grill rack with foil.
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DO NOT leave the grill unattended.
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DO NOT touch the hot surfaces inside the grill and keep children away until the grill has cooled.
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DO NOT place thick pieces of food under the grill. Food may catch fire.
•
DO NOT store flammable materials near the grill.
Handling grilling problems
Problem
Grilled meats
overcooked on outside
and raw in centre
Excess grill smoke
Juices running out of
meat
Grilled steaks and
chops buckling
NOTE: Condensation in grill compartment is normal.
Causes
•
Meat too close to grill
•
Build-up of fats in grill
What to do
•
Grill at lower shelf position
•
Clean grill
•
Do not pierce meat with fork but
turn with tongs
•
Cut fat with knife towards meat
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