Grilling
Grilling must be carried out with the oven door closed. The grill pan handles must be removed from the pan.
The grill cavity becomes very hot during use. Caution must be used when removing and replacing the grill pan handles. If necessary oven gloves should be used to protect the hands.
)How to Use the Full Grill
1.Turn the oven function control knob to the required cooking function (
).
2.If necessary, turn the Time/Temperature control knob
to 
or 
to adjust the temperature.
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 will operate.
OI |
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.
During cooking, the grill cycles on and off to prevent overheating.
)How to Use the Inner Grill
The grill provides quick direct heat to the central area of the grill pan. Use the inner grill element for cooking small quantities, it can help to save energy.
1.Turn the oven function control knob to the required cooking function (
).
2.If necessary, turn the Time/Temperature control knob
to 
or 
to adjust the temperature.
4.Adjust the heat setting and the shelf as necessary, for different thicknesses of food and follow the instructions for grilling.
Grilling | - |
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| Quantity |
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| Grilling | Cooking time |
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TYPE OF DISH |
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| Pieces | Weight | Level |
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| 4 | temp. °C | Upper |
| Lower | |||||
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| 2 | side |
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Fillet steaks |
| 4 | 800 | 3 |
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| max | 12 | ~ 15 |
| 12 | ~ 14 |
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| 4 | 600 | 3 |
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| max | 10 | ~ 12 |
| 6 | ~ 8 |
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Sausages |
| 8 | — | 3 |
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| max | 12 | ~ 15 |
| 10 | ~ 12 |
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Pork chops |
| 4 | 600 | 3 |
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| max | 12 | ~ 16 |
| 12 | ~ 14 |
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Chicken (cut in two) |
| 2 | 1000 | 3 |
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| max | 30 | ~ 35 |
| 25 | ~ 30 |
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Kebabs |
| 4 | — | 3 |
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| max | 10 | ~ 15 |
| 10 | ~ 12 |
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Chicken (breast) |
| 4 | 400 | 3 |
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| max | 12 | ~ 15 |
| 12 | ~ 14 |
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Hamburger |
| 6 | 600 | 3 |
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| max | 10 | ~ 15 |
| 8 ~ 10 |
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Fish (fillets) |
| 4 | 400 | 3 |
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| max | 12 | ~ 14 |
| 10 | ~ 12 |
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Sandwiches |
| — | 3 |
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| max | 3 | ~ 7 |
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Toast |
| — | 3 |
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| max | 2 | ~ 4 |
| 2 | ~ 3 |
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The chart is intended as a guide only and should be adjusted according to taste. Cooking time depends on the thickness of the meat and not on its weight.
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