16
Grilling
When grilling, the accessible parts of the
appliance are hot and the appliance should not
be left unattended. Take care that children do
not play near it. During use the appliance
becomes hot. Care should be taken to avoid
touching heating elements inside the oven.
The grill pan will become hot during
use, always use oven gloves when removing
or replacing a hot grill pan, or the grill pan
handles if provided.
All grilling must be carried out with the
oven door closed
.
To switch on the grill, turn the oven
function control knob to GRILL.
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.
Adjust the grid and grill pan runner position to
allow for different thicknesses of food.
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.
Preheat the grill for a few minutes before sealing
steaks or toasting. Adjust the shelf position as
necessary, during cooking.
The food should be turned over during cooking,
as required.
NOTE: For safety in use, the grill element is
controlled by the thermostat. During cooking,
the grill cycles on and off to prevent
overheating.
Cooking time depends on the thickness of the
meat and not on its weight.
Hints and Tips
Oven Cooking
•
Turn off the oven 5 minutes before the end of
cooking time, and use residual heat to
complete the cooking.
•
The thickness, the material and the colour of
the pan will influence the cooking results.
•
When cooking, certain dishes increase in
volume, ensure the pan is large enough.
•
To prevent fat dripping when roasting use tall
rim pans proportional to the item being
roasted.
•
Prick the skin of poultry and sausages with a
fork before cooking to avoid spitting.
•
Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A
Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking and
base browning.
B
Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and
coloured exterior and dark, heavy utensils
increase cooking and base browning.
Summary of Contents for CSIM 232
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