16
Cooking guide
GRILLING
This is a healthier alternative to frying.
Always grill with the oven door completely shut.
If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat
halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinate
the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even
cooking.
Always keep a close watch on your food while grilling to avoid charring or burning
Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to ensure even
cooking.
REHEATING
Use
Bake
,
Fan Bake or Vent Bake
to reheat food.
Bake
and
Vent Bake
are particularly good for reheating pastry based items, as the base heat will
help re-crisp the pastry case.
Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
Once hot, use the
Warm
function to keep the food warm.
Never reheat a food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on will
decrease the risk of condensation forming (condensation may cause damage to the oven cavity
and surrounding cabinetry).
