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Text excerpt from page 8 (click to view)
Grilling
Grilling must be carried out with the oven door closed. The grill pan handle must be removed from the pan.
Cooking Chart
Cooking time depends on the thickness of the meat and not on its weight. Type of food Mins per side 2-5 15 - 20 5-8 6 - 12 10 - 15 10 - 12 3-6 6 - 10 8 - 12 1 - 11 /
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F How to Use the Grill
1. Turn the oven control function knob to . 2. Turn the thermostat control knob to the required temperature. 3. Adjust the grid and grill pan runner position to allow for different thicknesses of food. Position the food close more gentle cooking. to the element for faster cooking and further away for
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 conventional oven function.
Bacon rashers Chicken joints Gammon rashers Lamb chops Pork chops Sausages (turning as required) Steaks (average thickness) Rare Medium Well done Toast
Hints and Tips
Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and 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.
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OIL
The grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
