The oven
Grilling
Size, shape, quantity, the degree of fat marbling, and
even the initial temperature of the meat all affect the
outcome and time of the grilling process. Fish, poultry,
veal and pork will not brown as much as the darker
meats such as beef and game. Vegetable oil and/or sea-
soning will improve the colour, but it also increases the
risk of surface burning.
For best results, avoid grilling food straight from
the refrigerator. Dry the surface of the meat, place it on
the oven shelf and season to taste. Place an oven dish,
ideally lined with foil, underneath the shelf to catch the
fat etc. which runs off. Pork chops, steaks and fish
should be grilled high up in the oven, while meats such
as thick spare ribs are better lower down.
Set the function control to and the temperature
control to the temperature require (250oC maximum).
Preheat the grill for 3 to 5 minutes. Keep an eye on the
food, and turn it at least once. Grilling for too long
makes food dry, dull, and possibly burnt as well. The
oven door should be closed when grilling.
Browning (swift start)
Excellent for browning au gratin dishes, toasted sand-
wiches, etc. You can also use this function to heat the
oven quickly to the set temperature. When the oven
has reached that temperature, you can then select
whichever function is required. It takes about 9-10
minutes to reach 200oC. However, do not use this
method of rapid heating when baking biscuits or
meringues.
Fan-assisted grill
The grilling element browns the food, while the fan
circulates hot air throughout the oven. Ideal for ?tall?
food items which need to be browned on the sides as
well as the top.
Defrosting
Set the function control to . When thawing frozen
meat, fish, glazed, iced or filled bakery products, the
temperature control should be off.
Oven shelves/baking trays can be placed on several
shelf positions if you have a large quantity of food to
defrost. The times required cannot be given here. Test
using a skewer.
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ACEC
