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Cooking guide
GRILLING
This is a healthier alternative to frying.
Always grill with the oven door completely shut.
If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat
halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinate
the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even
cooking.
Always keep a close watch on your food while grilling to avoid charring or burning.
The three-piece grill/roast system provided with your oven (consisting of the pan, grid and rack)
has been designed to reduce splatter and smoke, and is therefore ideal for grilling and roasting.
We suggest you place meat on the grill/roast rack (on top of the pan and grid) to allow hot air to
circulate around it. This gives more even browning and a result similar to a rotisserie.
On occasions, you may want to use only two pieces of the system. For example, when roasting a
large turkey, use only the pan and grid for greater stability.
Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to ensure even
cooking.
REHEATING
Use Bake or Fan Bake to reheat food.
Bake function is particularly good for reheating pastry based items, as the base heat will help
re-crisp the pastry case.
Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
Once hot, use the Warm function to keep the food warm.
Never reheat a food more than once.