• Food should be thoroughly dried before grill-
ing 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
1 with the grid in the 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 cook-
ing as required.
Grilling chart
FOOD
GRILL TIME (mins in total)
Bacon Rashers
0:10 - 0:15
Beef Burgers
0:15 - 0:20
Chicken Joints
0:40 - 0:50
Lamb Chops
0:20 - 0:30
Pork Chops
0:20 - 0:30
Whole Trout/Mackerel
0:20 - 0:30
Plaice/Cod Fillets
0:15 - 0:25
Kebabs
0:20 - 0:30
Kidneys - Lamb/Pig
0:15 - 0:20
Liver - Lamb/Pig
0:15 - 0:30
Sausages
0:20 - 0:30
Steak - Rare
0:06 - 0:12
Steak - Medium
0:12 - 0:16
Steak - Well Done
0:14 - 0:20
Toasted Sandwiches
0:05 - 0:10
IMPORTANT!
The times quoted above are given as a guide
and should be adjusted to suit personal taste.
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