18
GRILL
U
se
the
following
chart
as
a
g
u
ide
onl
y
.
G
rilling
can
b
e
started
from
cold
bu
t
for
b
est
res
u
lts
preheat
for
appro
x
imatel
y
two
min
u
tes
.
M
ost
coo
k
ing
is
done
with
the
heat
on
f
u
ll
,
bu
t
it
ma
y
b
e
desira
b
le
to
red
u
ce
it
for
thic
k
er
pieces
of
meat
or
for
k
eeping
food
warm
.
There
are
3
shelf
positions
availa
b
le
for
grilling
.
Shelf Position
Food
HI
G
H
PO
S
I
TION
Toast,
pikelets/crumpets,
bacon,
thin
sausages,
beefburgers,
tomato
halves,
steak
(rare
and
medium),
kippers,
gammon,
kidneys
and
toasted
snacks.
CENTRE
POSITION
Toast,
toasted
snacks,
thick
sausages,
beefburgers,
fish
fingers,
steak
(well
done)
and
gammon,
chops
(with
heat
turned
down
for
part
of
cooking
time).
LOW
POSITION
Whole
fish,
fish
fillets
and
fish
steaks
(on
base
of
pan).
Chicken
portions
(with
heat
turned
down
for
part
of
cooking
time).
F
or
a
u
gratin
dishes
eg
.
M
acaroni
C
heese
and
mering
u
e
toppings
eg
.
B
a
k
ed
A
las
k
a
,
place
the
dish
on
the
floor
of
the
grill
compartment
.
The
b
ase
of
the
grill
pan
can
b
e
u
sed
for
warming
fr
u
it
garnishes
on
the
red
u
ced
setting
.
All manuals and user guides at all-guides.com
