Grilling
Grilling must be carried out with the oven door
Cooking chart
closed.
Cooking time depends on the thickness of the meat and
not on its weight.
How to Use the Grill
!
Cooking times do not include pre-heating
1. Turn the ?Light-Grill & Fan? clockwise control knob to
time. A short oven pre-heating (about 10
position .minutes) is necessary before any cooking.
2. Adjust the grid and grill pan runner position to allow
Type of foodMins per side
for different thicknesses of food. Position the food close
to the top element for faster cooking and further away
Bacon rashers2 - 5
for more gentle cooking.
Chicken joints15 - 20
Gammon rashers5 - 8
Preheat the grill on a full setting for a few minutes before
Lamb chops6 - 12
sealing steaks or toasting.
Pork chops10 - 15
Sausages (turning as required)10 - 12
? The grill control light will come on when the "Light-Grill
Steaks (average thickness)Rare3 - 6
& Fan" control knob is set.
Medium6 - 10
It will remain on until the correct temperature is
Well done 8 - 12
reached. It will then cycle on and off to show that the1
Toast1 - 1/
2
temperature is being maintained.
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
OIL
position is used with the grid in its 'high' position.
- The food should be turned over during cooking, as
required.
Fig. 9
12 |
ACEC
