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.
•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 around the outer edges or 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.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
•Preheat the grill on full setting for a few minutes to seal meat or for toasting. Adjust the heat setting and the shelf position as necessary during cooking.
•The food should be turned over during cooking as required
Grilling Chart
TYPE OF DISH | Level | Cooking time | ||
(minutes) | ||||
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Bacon Rashers | Adjust | 5 | - 6 | |
Beefburgers | grill | 10 | - 15 | |
Chicken Joints | 30 | - 40 | ||
setting | ||||
Chops – Lamb | 15 | - 20 | ||
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Pork | and | 20 | - 30 | |
Fish – Whole | grill | 15 | - 25 | |
Trout/Mackerel | ||||
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Fillets - Plaice/Cod | pan | 10 | - 15 | |
Kebabs | grid | 20 | - 30 | |
Kidneys – Lamb/Pig | 8 - 12 | |||
to | ||||
Liver – Lamb/Pig | 10 | - 20 | ||
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Sausages | suit | 20 | - 30 | |
Steaks – Rare | different | 6 - 12 | ||
Medium | 12 | - 16 | ||
thicknesses | ||||
Well Done | 14 | - 20 | ||
Toasted Sandwiches | of | 3 | - 4 | |
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| food | |||
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The times quoted above are given as a guide and should be adjusted to suit personal taste.
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