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 underneath the grid |
when grilling meats. |
GRILLING CHART
• When toasting bread, use the shelf in position 1 |
with the grid in the ‘high’ position. |
• Preheat the grill for a few minutes before sealing |
steaks or toasting. Adjust the shelf as necessary |
during cooking. |
• The food should be turned over during cooking |
as required. |
FOOD
Bacon Rashers
Beefburgers
Chicken Joints
Chops – Lamb
Pork
Fish – Whole Trout/Mackerel
Fillets -
Plaice/Cod
Kebabs
Kidneys –
Lamb/Pig
Liver –
Lamb/Pig
Sausages
Steaks – Rare
Medium
Well Done
Toasted Sandwiches
POSITION
Adjust
grill
pan
grid
to
suit
different
thicknesses
of
food
GRILL TIME
(mins in total)
5 - 6
10 - 15
30 - 40
15 - 20
20 - 30
15 - 25
10 - 15
20 - 30
8 - 12
10 - 20
20 - 30
6 - 12
12 - 16
14 - 20
3 - 4
The times quoted above are given as a guide and should be adjusted to suit personal taste.
11
