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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.

• 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.

Grilling chart

FOOD

Bacon Rashers

Beef Burgers

Chicken Joints

Lamb Chops

Pork Chops

Whole Trout/Mackerel

Plaice/Cod Fillets

Kebabs

Kidneys – Lamb/Pig

Liver – Lamb/Pig

Sausages

Steak – Rare

Steak – Medium

Steak – Well Done

Toasted Sandwiches

IMPORTANT!

The times quoted above are given as a guide

and should be adjusted to suit personal taste.

• When toasting bread use the shelf in position

1 with the grid in the high position.

• 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.

• The food should be turned over during

cooking as required.

GRILL TIME (mins in total)

5 - 6

10 - 15

30 - 40

15 - 20

20 - 30

15 - 25

10 - 15

20 - 30

8 - 12

10 - 20

20 - 30

6 - 12

12 - 16

14 - 20

3 - 4

Adjust the grill setting and the grill pan grid to

suite diferent thicknesses of food.