• Food should be thoroughly dried before grill-
ing 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 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 cook-
ing as required.
Grilling chart
FOOD GRILL TIME (mins in total)
Bacon Rashers 0:10 - 0:15
Beef Burgers 0:15 - 0:20
Chicken Joints 0:40 - 0:50
Lamb Chops 0:20 - 0:30
Pork Chops 0:20 - 0:30
Whole Trout/Mackerel 0:20 - 0:30
Plaice/Cod Fillets 0:15 - 0:25
Kebabs 0:20 - 0:30
Kidneys - Lamb/Pig 0:15 - 0:20
Liver - Lamb/Pig 0:15 - 0:30
Sausages 0:20 - 0:30
Steak - Rare 0:06 - 0:12
Steak - Medium 0:12 - 0:16
Steak - Well Done 0:14 - 0:20
Toasted Sandwiches 0:05 - 0:10
IMPORTANT!
The times quoted above are given as a guide
and should be adjusted to suit personal taste.
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