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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 .
The grill pilot light will come on.
2. 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 for a few minutes before sealing steaks
or toasting. Adjust the shelf level as necessary, during
cooking.
Hints and Tips
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air and 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.
Type of food Mins per side
Bacon rashers 2 - 5
Chicken joints 15 - 20
Gammon rashers 5 - 8
Lamb chops 6 - 12
Pork chops 10 - 15
Sausages (turning as required) 10 - 12
Steaks (average thickness) Rare 3 - 6
Medium 6 - 10
Well done 8 - 12
Toast 1 - 1
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Cooking chart
Cooking time depends on the thickness of the meat and
not on its weight.
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