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60 electrolux
Grilling
The following types of meat are suitable
for grilling. Mostly meat or offal cut in
slices or pieces of various sizes, but not
usually very thick, poultry cut in half and
flattened, fish, some vegetables (e.g.
courgettes, aubergines, tomatoes, etc.),
skewers of meat or fish and seafood.
Meat and fish to be grilled should be
lightly brushed with oil and always
placed on the grill; meat should be salted
upon completion of cooking; whereas
fish should be salted on the inside before
cooking. The grill should be positioned
in the guides nearest or furthest from the
grill element according to the thickness
of the meat, in order to avoid burning the
surface and cooking the inside
insufficiently.
The formation of smoke caused by drops
of juice and fat can be avoided by pouring
1 or 2 glasses of water into the dripping
pan.
The grill can also be used to brown, toast
bread and grill certain types of fruit, such
as bananas, halved grapefruit, slices of
pineapple, apples, etc. Fruit should not
be placed too near the source of heat.
Cooking times
Cooking times can vary according to the
type of food, its consistency and its
volume. It is advisable to watch when
cooking for the first time and check
results since when preparing the same
dishes, in the same conditions, similar
results are obtained.
The cooking tables relating to cooking
in the oven and by grill are provided as a
guide to prepare dishes accoriding to
suggested times.
Experience will show possible variations
to the values set out in the table.
Nevertheless carefully follow the
indications given in the receipe you
intend to follow.
Attention: do not place any utensils
such as dripping pan, cake tins,
casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when
the oven is in use. A stagnation of heat
would result which would compromise
the results of cooking and could damage
the oven enamel.