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HINTS AND TIPS
l
Most foods should be placed on the grid in the
grill pan to allow maximum circulation of air to lift
the food out of the fats and juices. Food such as
fish, liver and kidneys may be placed directly on
the grill pan if preferred.
l
Adjust the grid and grill pan runner position to
allow for different thicknesses of food. Position
the food close to the element for faster cooking
and further away for more gentle cooking.
l
Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish
lightly with a little oil or melted butter to keep
them moist during cooking.
l
Accompaniments
mushrooms may be placed underneath the grid
when grilling meats.
l
When toasting bread, we suggest that the top
runner position is used with the grid in its 'High'
position.
l
Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting. Adjust
the heat setting and the shelf as necessary
during cooking.
l
The food should be turned over during cooking
as required.
22
such
as
tomatoes
GRILLING CHART
FOOD
Bacon Rashers
Beefburgers
Chicken Joints
Chops - Lamb
Pork
Fish - Whole
Trout/Mackerel
Fillets - Plaice/Cod
Kebabs
Kidneys - Lamb/Pig
Liver
- Lamb/Pig
Sausages
Steaks - Rare
and
Medium
Well Done
Toasted Sandwiches
Shelf positions are counted from the bottom of the
oven upwards.
The times quoted above are given as a guide and
should be adjusted to suit personal taste.
SHELF
GRILL TIME
(mins in total)
4
5-6
4
10-15
4
30-40
4
15-20
4
20-30
4
15-25
3
8-12
4
20-30
4
8-12
4
10-20
4
20-30
4
6-12
4
12-16
4
14-20
4
3-4
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