GRILL
The following chart is a guide. Grilling can be started from cold but for best results preheat for approximately two minutes. Most cooking is done with the heat on full, but it may be desirable to reduce it for thicker pieces of meat or for keeping food warm.
Shelf Position | Food |
|
|
UPPER POSITION | Toast, pikelets/crumpets, bacon, thin sausages, |
| beefburgers, tomato halves, steak (rare and medium), |
| kippers, gammon, kidneys and toasted snacks. |
|
|
MIDDLE POSITION | Toast, toasted snacks, thick sausages, beefburgers, |
| fish fingers, steak (well done) and gammon, chops (with heat |
| turned down for part of cooking time). |
|
|
LOWER POSITION | Whole fish, fish fillets and fish steaks (on base of pan). |
| Chicken portions (with heat turned down for part of |
| cooking time). |
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|
For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska, place the dish on the floor of the grill compartment. The base of the grill pan can be used for warming fruit garnishes on the reduced setting.
REMOVE HEAT SHIELD
FROM SHELF WHEN
GRILLING FOR MAXIMUM
GRILLING AREA.
NOTE: Strong detergents used in dishwashers may damage the grill pan grid finish; clean in soapy water as described in CARE AND CLEANING section.
Always ensure that the grill pan handle is correctly fitted to the grill pan. If necessary tighten any loose screws with a screwdriver.
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