Conventional grill
The conventional grill can be used
with the door opened, or closed.
Thicker foods such as sausages and
chicken portions are suited to conven-
tional grilling.
Fanned grill
The door must be closed when the
fanned grill is used.
When opening the door, take care to
avoid skin contact with any steam
which may escape from the cooking.
Fanned grilling may be faster than
conventional grilling, because air is
being circulated around the food, and
thin portions of food such as bacon or
fish fillets may not need turning.
The fanned grill is particularly suited to
thinner foods such as bacon, gammon,
fish fillets etc.
Grilling
The speed of grilling can also be con-
trolled by selecting a higher or lower
shelf position.
We recommend t hat t he higher
tem perature setting s are used for
toasting and for cooking foods such as
bacon, sausages or steaks. Use a
higher shelf position.
For thicker foods such as chops or
chicken joint pieces, use a middle to
low shelf position.
Position the grill pan under the centre
of the grill.
The grill pan trivet, inside the grill
pan, can be inverted to give a high or
low position, or it may be removed.
6
Using the Grill
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