9
Grilling
•
Prepare the meat to be grilled, lightly brush it
with oil on both sides.
•
Place it on the grill.
•
Fix the protective screen.
•
Turn the oven knob to the grill position
.
•
Slide the dripping pan in the guide 1.
•
Slide the pan support grid in the guide 2 or 3
depending on the thickness of the meat to be
grilled.
•
Use guide 3 for the thin pieces to be roasted
(toasts, pork bacon, sausage, small fish…)
•
Use guide 2 for thick pieces to be roasted (beef
bacon, large fish, poultry).
•
When the first side is brown, turn the meat
without pricking it in order that the juices are
not lost.
•
Grill the second side.
•
Salt when ending the cooking.
Cooking time has to determined by the thickness of
the piece to be grilled not by its weight.
Browning
•
Fix the protective screen.
•
Turn the oven knob to the grill position
.
•
Place the dish on the grid and slide it in the
guide 2 or 3.
•
Leave the dish under the radiation of the grill for
a few minutes.
Main pilot light
This light will illuminate when the oven/grill knob is
turned on and remains lit while the oven is in
operation.
Oven thermostat pilot light
This light will illuminate when a temperature is
selected and remain lit until the selected
temperature has been reached. It then cycles on
and off to indicate that the temperature is being
maintained.
Hints and Tips
Condensation and steam
When food is heated it produces steam in the
same way as a boiling kettle. The oven vents
allow some of this steam to escape. However,
always stand back from the oven when
opening the oven door
to allow any build up of
steam or heat to release.
If the steam comes into contact with a cool
surface on the outside of the oven, e.g. a trim, it
will condense and produce water droplets. This is
quite normal and is not a fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
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