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Baking, Roasting and Grilling (Cont.)
Grilling tips
IMPORTANT!
• The grilling chart on the next page gives approximate times and
temperatures for some commonly grilled meat cuts, fish and toast.
• Use the chart as a guide only and adjust according to your own
experience and preference, as grilling times may vary according to the
weight and quality of meat.
• Take extra precautions when grilling as the intensive heat from the infra-
red heater makes the oven and accessories extremely hot. Always use
oven mitts and barbecue accessories (grill tongs), and do not let children
near the grill when in use.
• Supervise the grill at all times. Excessive heat may quickly burn your food
and cause a fire!
• Grilling is especially suitable for the preparation of low-fat sausages, meat
and fish fillets and steaks, and for browning and crisping the skin of a
roast.
• Grilling should be carried out with the oven door closed.
• Preheat the grill for 3–5 minutes before grilling.
• Oil the grill grid before placing the food on top, otherwise food might stick
to the grid.
• Place the meat upon the grid, then place the grid upon the drip tray (grill
pan). Insert both trays into the oven guides.
• Turn the meat round after half the grilling time has expired. Thinner slices
will require only one turn, for larger chunks you might need to repeat the
procedure. Always use barbecue tongs to avoid losing excessive juice from
meat.
• Dark beef meat is grilled quicker than lighter pork or veal.
• Clean the grill, oven and accessories after every use.
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