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Grilling
Grilling must be carried out with the oven door
closed.
!
How to Use the Grill
1. Turn the "Light-Grill & Fan" clockwise control knob to
position
.
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.
•
The grill control light will come on when the "Light-Grill
& Fan" control knob is set.
It will remain on until the correct temperature is
reached. It will then cycle on and off to show that the
temperature is being maintained.
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.
12
Cooking chart
Cooking time depends on the thickness of the meat and
not on its weight.
Cooking times do not include pre-heating
time. A short oven pre-heating (about 10
minutes) is necessary before any cooking.
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
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2
Fig. 9
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