Grilling
The Grill
The full width conventional grill with varia- ble heat control provide the traditional gril- ling facility with the door closed. Food is placed beneath the grill element, the tempe- rature control and/or shelf positions is adju- sted and the food is turned as necessary during cooking.
Hints and Tips
•Wash, dry and trim meats and fish, as necessary. Brush lightly with oil or mel- ted butter to keep them moist and baste occasionally during cooking, as required.
•Place food on the grid in the grill pan or direct on the base of the grill pan.
•Adjust the grid and runner positions to allow for different types of foods. Toatoes and mushrooms may be placed underneath the grid when grilling meats. Preheat the grill for a few moments befo- re cooking. Adjust the heat setting and the shelf levels, as necessary during cooking.
•The closer foods are placed to the grill element the faster they will brown but more splashing may occur. To reduce splashing, move the food to a lower shelf position, and allow longer cooking times.
•Turn foods over during the cooking time, as necesary.
•Never line the grill pan with foil as this could damage the grill element as well as create more splashing of fat and juices.
The Rotisserie
To Use The Rotisserie Proceed as Follows:
1.Insert the rotisserie bar through the food to be roasted, see Fig. 4.
2.Take care to secure the food between the two forks.
3.Insert the rotisserie bar on the support grid by means of the collar near the hand grip.
5.Remove the
6.Push the support grid, inserting the bar into the motor shaft socket on the rear oven wall. Insert the dripping pan on the lower shelf level.
fig. 4
Always insert the
Never leave the handle grip in the oven during cooking.
During all cooking functions the oven pilot light is on.
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