Grilling
When using the grill it has to be supervised, half open and pull the protective screen “A” into place.
•Prepare the meat to be grilled, lightly brush it with oil on both sides.
•Place it on the trivet.
•Put the grill deflector in place.
•Turn the oven knob to the grill position 
.
•Put the dripping pan in the level 1.
•Slide the shelf into level 2 or 3 depending on the thickness of the meat to be grilled.
•Use level 3 for the thin pieces to be grilled (toasts, pork bacon, sausage, small fish…)
•Use level 2 for thick pieces of meat to be grilled (steak, large fish, poultry).
•When the first side is brown, turn the meat without pricking it in order that the juices are not lost.
•Grill the second side.
Cooking time has to determine by the thickness of the piece to be grilled not by its weight.
Browning
•Put the grill deflector in place.
•Turn the oven knob to the grill position 
.
•Place the dish on the grid and slide it in level 2 or 3.
•Leave the dish under the grill until the desired level of browning is achieved.
When you have finished using the grill, wait for it to cool and then remove the grill deflector plate.
Hints and Tips
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However,
always stand back from the oven when opening the oven door to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven.
To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
Cookware
Use any ovenproof cookware, which will withstand temperatures of 250°C.
Oven dishes, etc. must not be placed directly on the oven base.
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