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.
•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 use the shelf in position 3 with the grid in the high position.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneth the grill element.
•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.
•The food should be turned over during cooking as required.
Grilling chart
FOOD | GRILL TIME (mins in total) |
|
|
Bacon Rashers | 5 - 6 |
Beef Burgers | 10 - 15 |
Chicken Joints | 30 - 40 |
Lamb Chops | 15 - 20 |
Pork Chops | 20 - 30 |
Whole Trout/Mackerel | 15 - 25 |
Plaice/Cod Fillets | 10 - 15 |
Kebabs | 20 - 30 |
Kidneys – Lamb/Pig | 8 - 12 |
Liver – Lamb/Pig | 10 - 20 |
Sausages | 20 - 30 |
Steak – Rare | 6 - 12 |
Steak – Medium | 12 - 16 |
Steak – Well Done | 14 - 20 |
Toasted Sandwiches | 3 - 4 |
IMPORTANT!
The times quoted above are given as a guide and should be adjusted to suit personal taste.
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