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15
GRILLING
Important
All grilling must be carried out with the oven door
closed and the grill pan handle removed from the
pan.
- 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
- 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
- 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 with the grid in its '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.
NOTE:
For safety in use, the grill element is controlled
by the thermostat. During cooking, the grill
cycles on and off to prevent overheating.
COOKING GUIDE
Cooking time depends on the thickness of the meat
and not on its weight.
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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