26
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.
· 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 dur ing
cooking.
· The food should be turned over during cooking
as required.

GRILLING CHART

FOOD SHELF GRILL TIME
(mins in total)
Bacon Rashers Adjust 5-6
Beefburgers shelf 10-15
Chicken Joints position 30-40
Chops - Lamb and 15-20
Pork 20-30
grill
Fish - Whole
Trout/Mackerel pan 15-25
Fillets - Plaice/Cod grid 10-15
Kebabs to 20-30
Kidneys - Lamb/Pig suit 8-12
Sausages different 20-30
Steaks - Rare thicknesses 6-12
Medium 12-16
Well Done of 14-20
Toasted Sandwiches food 3-4
The times quoted above are given as a guide an d
should be adjusted to suit personal taste.