Grilling

16
Grilling  
Grilling must be carried out with the oven
door closed. The grill pan handles must be
removed from the pan.

How to Use the Grill
1. Turn the oven control function knob to 
.
2. Turn the thermostat control knob on the required
temperature.
3. 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.
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 grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
- 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.
- The food should be turned over during cooking, as
required.
Hints and Tips
i
OI
L
Bacon rashers
2-3 each side
Beefburgers
6-10 each side
Chicken joints
10-15 each side
Chops:
7-10 each side
10-15 each side
Fish:
8-12 each side
4-6 each side
Kebabs
10-15 each side
Kidneys:
4-6 each side
Liver:
5-10 each side
Sausages
10-15 turn as required
Steaks:
3-6 each side
6-8 each side
7-10 each side
Browning only
3-5
Food
Conventional Grill
Time (Min)
lamb
pork
whole trout/herring
fillets plaice/cod
lamb/pig
lamb/pig
rare
medium
well