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GRILLING
Important
All grilling must be carried out with the oven
door closed and the grill pan handle removed
from the pan.
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
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
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
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 food should be turned over during cooking, as
required.
NOTE:
For safety in use, the grill element is controlled
by the thermostat. During cooking, the grill
cycles on and off to prevent overheating.
COOKING GUIDE
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
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
15
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