Grilling
Grilling must be carried out with the oven door closed.
The grill pan handles must be removed from the pan during grilling. Always use oven gloves to remove and replace the grill pan handles.
Ensure that you support the grill pan when removing it from the oven.
ΦHow to Use the Grill
1.Turn the oven control function knob on 
.
2.Turn the thermostat control knob on the required tem- perature.
3.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.
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, during cooking.
During cooking, the cooling fan and the thermostat control light will operate in the same way as described for the fan oven function.
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 the grill pan, if preferred
-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.
-The food should be turned over during cooking, as required.
The grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
ΦHow to Use the Inner Grill
Element
The inner grill provides quick direct heat to the central area of the grill pan. By using the inner grill element for cooking small quantities, it can help to save energy.
1.Turn the oven control function knob on 
.
2.Turn the thermostat control knob on the required temperature.
3.Adjust the grid and grill pan runner position to allow for different thicknesses of food and follow the instructions for grilling.
Cooking chart
Cooking time depends on the thickness of the meat and not on its weight.
Type of food | Mins per side | ||
|
|
| |
Bacon rashers |
| 2 - 5 | |
Chicken joints |
| 15 - 20 | |
Gammon rashers |
| 5 - 8 | |
Lamb chops |
| 6 - 12 | |
Pork chops |
| 10 - 15 | |
Sausages (turning as required) |
| 10 - 12 | |
Steaks (average thickness) | Rare | 3 - 6 | |
| Medium | 6 - 10 | |
| Well done | 8 - 12 | |
Toast |
| 1 - 11/ | 2 |
|
|
| |
|
|
|
|
OI |
14
