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Using the grill
• Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air to lift the food out of the fats and
juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
• Accompaniments such as tomatoes and
mushrooms may be placed underneath
the grid when grilling meats.
• When toasting bread use the shelf in po-
sition 1 with the grid in the 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.
Using the top oven
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the top down-
wards.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• Do not push dishes too far back as food
will burn if it overhangs the burner flame
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amel ware, dark, heavy or non stick uten-
sils increase base browning. Shiny alumi-
nium or polished steel trays reflect the heat
away and give less base browning.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a preheated oven.
Using the main oven
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the top down-
wards.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• Do not push dishes too far back as food
will burn if it overhangs the burner flame.
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amelware, dark, heavy or non- stick uten-
sils increase base browning. Shiny alumi-
num or polished steel trays reflect the heat
away and give less base browning.
• When cooking more than one dish in the
oven, place dishes centrally on different
shelves rather than cluster several dishes
on one shelf, this will allow the heat to cir-
culate freely for the best cooking results.
• If you are cooking more than one tray of
similar items, for example cakes or bis-
cuits, swap the trays during cooking or you
can remove the top tray when the food is
cooked and move the lower tray to the
higher shelf to finish cooking.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
Cooking tables
Grilling chart
Food Grilling Time (Total Hours)
Bacon Rashers 0:05 - 0:06
Beef Burgers 0:10 - 0:15
Chicken Joints 0:30 - 0:40
12 electrolux