GRILLING 
Important
All grilling must be carried out with the oven door closed and the grill pan handle removed from the pan.
-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
-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
-When toasting bread, we suggest that the top runner position is used with the grid in its 'high' position
-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.
NOTE:
For safety in use, the grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
COOKING GUIDE
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 |
|
|
|
15
