Grilling 
When grilling, the accessible parts of the appliance are hot and the appliance should not be left unattended. Take care that children do not play near it. During use the appliance becomes hot. Care should be taken to avoid touching heating elements inside the oven.
The grill pan will become hot during use, always use oven gloves when removing or replacing a hot grill pan.
All grilling must be carried out with the oven door closed.
To switch on the grill, turn the oven function control knob to GRILL.
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 the grill pan, if preferred.
Adjust the grid and grill pan runner position to allow for different thicknesses of food.
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 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 for a few minutes before sealing steaks or toasting. Adjust the shelf position as necessary, during cooking.
The food should be turned over during cooking, as required.
NOTE: For safety in use, the grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
Cooking time depends on the thickness of the meat and not on its weight.
Hints and Tips
Oven Cooking
•Turn off the oven 5 minutes before the end of cooking time, and use residual heat to complete the cooking.
•The thickness, the material and the colour of the pan will influence the cooking results.
•When cooking, certain dishes increase in volume, ensure the pan is large enough.
•To prevent fat dripping when roasting use tall rim pans proportional to the item being roasted.
•Prick the skin of poultry and sausages with a fork before cooking to avoid spitting.
Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.
A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodised aluminium, aluminium with
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