18
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. Position
the food close to the element for faster cooking
and further away for more gentle cooking.
•
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 around the outer
edges or 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.
•
When using the centre section grill, ensure food
is placed centrally on the grilling grid directly
beneath the grill element.
•
Preheat the grill on full setting for a few minutes
to seal meat or for toasting. Adjust the heat
setting and the shelf position as necessary during
cooking.
•
The food should be turned over during cooking
as required.
Grilling Chart
TYPE OF DISH
Level
Cooking time
(minutes)
Bacon Rashers
5 - 6
Beefburgers 10
-
15
Chicken Joints
30 - 40
Chops – Lamb
15 - 20
Pork 20
-
30
Fish – Whole
Trout/Mackerel
15 - 25
Fillets - Plaice/Cod
10 - 15
Kebabs 20
-
30
Kidneys – Lamb/Pig
8 - 12
Liver – Lamb/Pig
10 - 20
Sausages 20
-
30
Steaks – Rare
6 - 12
Medium
12 - 16
Well Done
14 - 20
Toasted Sandwiches
Adjust
grill
setting
and
grill
pan
grid
to
suit
different
thicknesses
of
food
3 - 4
The times quoted above are given as a guide and should be adjusted to
suit personal taste.
