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. Food such as fish, liver and kidneys may be placed directly on
lthe 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
lthem 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
lduring cooking.
The food should be turned over during cooking as required.
GRILLING CHART
FOOD | SHELF | GRILL TIME |
|
| (mins in total) |
|
|
|
Bacon Rashers | 4 | |
Beefburgers | 4 | |
Chicken Joints | 4 | |
Chops - Lamb | 4 | |
Pork | 4 | |
Fish - Whole |
|
|
Trout/Mackerel | 4 | |
Fillets - Plaice/Cod | 3 | |
Kebabs | 4 | |
Kidneys - Lamb/Pig | 4 | |
Liver - Lamb/Pig | 4 | |
Sausages | 4 | |
Steaks - Rare | 4 | |
Medium | 4 | |
Well Done | 4 | |
Toasted Sandwiches | 4 | |
|
|
|
Shelf positions are counted from the bottom of the oven upwards.
The times quoted above are given as a guide and should be adjusted to suit personal taste.
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