Hints And Tips - Electrolux EOG 601 Instruction Booklet

Grilling
Grilling must be carried out with the oven door
closed.
The grill pan handles must be removed from
the pan during grilling. Always use oven gloves
to remove and replace the grill pan handles.
Ensure that you support the grill pan when
removing it from the oven.
How to Use the Electric Grill
1. Turn the "Light & Grill" control knob anticlockwise after
symbol . Please note that the circle stripe on the
knob indicates the temperature setting (the
thicker the stripe, the higher the temperature).
2. Adjust the grid and grill pan runner position to allow
for different thicknesses of food. Position the food close
to the top element for faster cooking and further away
for more gentle cooking.
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.
• The mains on light will come on when the "Light-Grill
& Fan" control knob is set.
• The grill control light will remain on until the correct
temperature is reached. It will then cycle on and off to
show that the temperature is being maintained.
NOTE
The action of the cooling fan will depend on how long the
grill has been used and at what temperature. It may not
switch in at all at lower temperature settings nor run on
where the oven has only been used for a short time.

Hints and Tips

- 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.
- 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.
- Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats
- When toasting bread, we suggest that the top runner
position is used with the grid in its 'high' position.
- The food should be turned over during cooking, as
required.
Cooking chart
Cooking time depends on the thickness of the meat and
not on its weight.
Type of food
Bacon rashers
Chicken joints
Gammon rashers
Lamb chops
Pork chops
Sausages (turning as required)
Steaks (average thickness)
Toast
O I
Mins per side
2 - 5
15 - 20
5 - 8
6 - 12
10 - 15
10 - 12
Rare 3 - 6
Medium 6 - 10
Well done 8 - 12
1 - 1 1 /
2
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