Grilling
Grilling must be carried out with the oven
Grill
door closed. The grill pan handle must beFood
Time (Min)
removed from the pan.
Bacon rashers2-3 each side
+How to Use the GrillBeefburgers6-10 each side
1. Ignite the grill burner as explained at page 9.
Chicken joints10-15 each side
2. Adjust the grid and grill pan runner position to
allow for different thicknesses of food. PositionChops:lamb7-10 each side
the food close to the element for faster cookingpork10-15 each side
and further away for more gentle cooking.
Fish:whole trout/herring8-12 each side
fillets plaice/cod4-6 each side
Preheat the grill for a few minutes before sealing
Kebabs10-15 each side
steaks or toasting. Adjust the shelf level as necessary,
during cooking.
Kidneys:lamb/pig4-6 each side
Liver:lamb/pig5-10 each side
Sausages10-15 turn as required
Steaks:rare3-6 each side
medium6-8 each side
well7-10 each side
Browning only3-5
iHints and Tips
- 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.
- The food should be turned over during cooking, as
required.
- When grilling, we suggest that the dripping pan is
placed directly on the oven base. The dripping pan
prevents splashes of fat from soiling the floor of the
oven.
12 |
ACEC
