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Grilling
Grilling must be carried out with the oven
door closed. The grill pan handle must
be removed from the pan.
F How to Use the Grill
1. Ignite the grill burner as explained at page 9.
2. 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 for a few minutes before
sealing steaks or toasting. Adjust the shelf level
as necessary, during cooking.
- 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.
- When grilling, we suggest that the dripping pan
is placed directly on the oven base. The
dripping pan prevents splashes of fat from
soiling the floor of the oven.
Hints and Tips
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
Grill
Time (Min)
lamb
pork
whole trout/herring
fillets plaice/cod
lamb/pig
lamb/pig
rare
medium
well
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