User manual

11
Grilling must be carried out with the oven
door closed.
How to Use the Grill
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the required tempe-
rature.
3. 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.
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
During cooking, the cooling fan and the thermostat control
light will operate in the same way as described for the
conventional oven function.
- 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. Food such as fish, liver and kidneys may
be placed directly on the grill pan, if preferred
- 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.
The grill element is controlled by the thermostat. During
cooking, the grill cycles on and off to prevent overheating.
Grilling
Hints and Tips
How to Use the Inner Grill Element
The inner grill provides quick direct heat to the central area
of the grill pan. By using the inner grill element for cooking
small quantities, it can help to save energy.
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the required tempe-
rature.
3. Adjust the grid and grill pan runner position to allow for
different thicknesses of food and follow the instructions
for grilling.
How to Use the Thermal Grill
Thermal grilling offers an alternative method of cooking food
items normally associated with conventional grilling. The
grill element and the oven fan operate alternately, circulating
hot air around the food. The need to check and turn the food
is reduced. Thermal grilling helps to minimize cooking smells
in the kitchen. With the exception of toast and rare steaks,
you can thermally grill all the foods you would normally cook
under a conventional grill. Cooking is more gentle, therefore
food generally takes a little longer to cook with thermal
grilling compared with conventional grilling. One of the
advantages is that larger loads can be cooked at the same
time.
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the required tempe-
rature. Select a maximum temperature of 200°C.
3. Adjust the grid and grill pan runner position to allow for
different thicknesses of food and follow the instructions
for grilling.
Hints and Tips: Prepare foods in the same
way as for conventional grilling. Brush lean meats and fish
lightly with little oil or butter to keep them moist during
cooking.
If thermally grilling on more than one level, it may be necessary
to interchange the food on the shelves during cooking.
A general guide to cooking times is given below but these
times may vary slightly depending on the thickness and
quantity of food being cooked.
Cooking Chart - Grilling
Time
(Mins)
Temp
(°C)
Time
(Mins per side)
Temp
(°C)
FOOD Grill and Inner Grill Element Thermal Grill
Bacon Rashers 210 2-3 200 8-12
Beefburgers 200 6-10 190 10-15
Chicken Joints 170 10-15 160 35-45
Chops - Lamb 180 7-10 170 20-25
- Pork 180 10-15 170 25-35
Fish - Whole Trout/Herring 170 8-12 170 10-20
- Fillets Plaice/Cod 170 4-6 170 10-20
Kebabs 180 10-15 170 20-30
Kidneys - Lamb/Pig 170 4-6 180 10-15
Liver - Lamb/Pig 170 5-10 180 20-30
Sausages 180 10-15 190 10-15
Toast 250 1-2 --
Heating through and
Browning, e.g. au-gratin, - - 170 20-30
lasagne, shepherd's pie.
depending on size depending on size
Browning dishes only 230 3-5 --