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.
•
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 use the shelf in position 3
with the grid in the high position.
•
When using the centre section grill, ensure
food is placed centrally on the grilling grid
directly beneth the grill element.
•
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.
•
The food should be turned over during cooking
as required.
Grilling chart
FOOD
GRILL TIME (mins in total)
Bacon Rashers
5 - 6
Beef Burgers
10 - 15
Chicken Joints
30 - 40
Lamb Chops
15 - 20
Pork Chops
20 - 30
Whole Trout/Mackerel
15 - 25
Plaice/Cod Fillets
10 - 15
Kebabs
20 - 30
Kidneys – Lamb/Pig
8 - 12
Liver – Lamb/Pig
10 - 20
Sausages
20 - 30
Steak – Rare
6 - 12
Steak – Medium
12 - 16
Steak – Well Done
14 - 20
Toasted Sandwiches
3 - 4
IMPORTANT!
The times quoted above are given as a guide
and should be adjusted to suit personal taste.
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