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Preparing food for grilling
Clean, wipe and season with pepper
and herbs. Do not season meat with
salt before grilling as this draws the-
juices out.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke.
Clean flat fish and slices of fish in the
normal way. To enhance the taste add
a little salt or squeeze a little lemon
juice over the fish.
Grilling on the rack
Assemble the grill pan, anti-splash
tray and rack as shown.
Place the food on the rack.
Turn the oven function selector to the
required grill setting.
Pre-heat the grill for at least 5 mins
with the oven door closed.
Place the grill pan under the grill.
Make sure you insert the grill pan at the
appropriate level for the height of the
food to be grilled:
thin cuts =
level 4 or 5
thicker cuts =
level 3 or 4
It is best to grill food of a similar thick-
ness at the same time so that the grill-
ing time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
To grill thicker pieces of food more
gradually, select an initial high tempera-
ture, continue grilling at a lower tem-
perature setting to allow the food to
cook through to the centre.
Grilling
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