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Position of the internal grills for specific cooking
Position n. 1 and 2 from bottom.
Frozen cakes, Long roasts, Turkey, Cakes, Meat Steak well done;
Position n. 2 from bottom.
Cakes, Sandwich Load, Toast, Casserole, Wholemeal bread, Meat;
Position n. 2 and 3 from bottom.
Biscuits, Fine cut meat;
Position n. 3 from bottom.
For Browning with Grill.
This data regarding the cooking positions are indicative and can be interpreted on the basis
of your own experience.
USING THE GRILL
With the grill it is possible to cook fish, vegetables, small spits and various types of meat,
with the exception of lean game meat. Finely cut meat and fish must always be grilled very
quickly greasing them slightly with oil using a suitable brush and always placed on the grill. In
turn, the grill must be placed nearest to the upper heating element, proportionally to the
thickness of the dish, to avoid burning it on the surface and not cooking it enough inside. Only
salt the meat after cooking or it will be less juicy. Never prick food during cooking, not even to
turn them. Their juice would run making the grilled food dry.
To optimise Grill cooking, switch on the grill oven and pre-heat for at least 10 minutes.
Introduce the dish inside the oven in the nearest position to the Grill, depending on the type
of food to cook. Use the Grill always with the oven door closed.
Meat can be arranged in suitable containers or cooked directly on the grill. In the latter case,
always pour some water in the drip pan then insert it in the guides under the grill. This
prevents the grease in the dripping pan from burning and creating bad odours.
ATTENTION: during use of the Grill, the accessible parts can overheat. It is therefore
advisable to keep children at a safe distance.
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