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Hints and tips
•
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.
•
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
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 use the shelf in position
2 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.
Grilling chart
FOOD GRILL TIME (mins in total)
Bacon Rashers 5 - 6
Beef Burgers 10 - 15
Chicken Joints 30 - 40
Lamb Chops 15 - 20
Pork Chops 20 - 30
Whole Trout/Mackerel 15 - 25
Plaice/Cod Fillets 10 - 15
Kebabs 20 - 30
Kidneys – Lamb/Pig 8 - 12
Liver – Lamb/Pig 10 - 20
Sausages 20 - 30
Steak – Rare 6 - 12
Steak – Medium 12 - 16
Steak – Well Done 14 - 20
Toasted Sandwiches 3 - 4
IMPORTANT!
The times quoted above are given as a guide
and should be adjusted to suit personal taste.