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Grilling must be carried out with the oven
door closed. The grill pan handle must be
removed from the pan.
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How to Use the Grill
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. 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.
- 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 with the grid in its 'high' position
- 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.
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 - 1
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Grilling
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