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Grilling
Grilling must be carried out with the oven door
closed. The grill pan handles must be removed
from the pan.
How to Use the Grill
1. Turn the oven control function knob to .
2. Turn the thermostat control knob on the required
temperature.
3. 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 on a full setting for a few minutes before
sealing steaks or toasting. Adjust the heat setting and
the shelf as necessary during cooking.
During cooking, the thermostat control light will operate
in the same way as described for the fan oven function.
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. 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.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
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
Conventional Grill
Time (Min)
lamb
pork
whole trout/herring
fillets plaice/cod
lamb/pig
lamb/pig
rare
medium
well
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