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12 13GUIDE TO GRILLINGHINTS AND TIPS
General hints
For best baking results preheat oven for 30 minutes.
The material and finish of baking trays and dishes used
will affect the way foods are baked, especially base
browning.
• Enamelware, anodised aluminium, dark bakeware or
non-stick interiors and coloured exteriors will assist in
maintaining or reducing the baking time and increase
base browning.
• Ovenproof glassware or ceramics are poor
conductors of heat. The shiny surface of aluminium
or polished steel utensils and trays also reflects the
heat rather then passing it through to the food being
baked.
• Always place dishes in the centre of the shelf to
ensure even browning.
• Stand casserole dishes on a baking tray to prevent
food from spilling onto the base of the oven.
• Use ovenproof cookware, which will withstand
temperatures of 250°C.
• Use shallow casserole dishes in preference to deeper
ones as this shortens cooking time in the oven.
WARNING
CAUTION
• DO NOT place dishes, trays or baking pans directly
on the oven base as they become very hot and will
crack and craze the oven liner.
• DO NOT use baking trays larger than 30 x 35cm
(12 x 14 inches) as they will restrict the circulation
of the heat and may affect cooking performance of
the oven.
Conventional Oven
• The shelf position is critical. The temperature in
centre of the oven is the temperature shown on the
oven control knob. Single shelf baking gives optimal
cooking results.
• DO NOT place baking trays, oven dishes or foil
directly on the base of oven, as trapped heat will
crack and craze the floor of the oven liner.
Fan Forced
• Make sure shelves are evenly spaced.
• When baking more than one dish in fan forced oven,
place dishes centrally on shelves rather than several
dishes on one shelf.
• When the oven is full you may need to allow a slightly
longer baking time.
• When using different size trays or cooking different
types of food, cooking times may vary for each dish.
WARNING
CAUTION
• DO NOT place baking trays and oven dishes
directly against the grid covering the fan at the back
of the oven.
• DO NOT place oven dishes directly on the oven base.
TIPS & INFORMATION
TIPS AND INFORMATION
Condensation and Steam
• During cooking steam may be produced which can
be released when opening the oven door. This is
quite normal.
• If there is any build-up of condensation on the oven
door it is recommended that it be carefully wiped
away either during or after cooking.
WARNING
WARNING
Always stand back from heated oven when opening oven
door to allow any build-up of steam or heat to release.
WARNING
WARNING
Door glass is a tough and durable material designed
to withstand heating and cooling without breaking.
However it must be remembered that it is glass and may
break, therefore must be treated with care. If you have
any questions about the glass in the oven please contact
the Service Centre on 13 13 49.
No definite times can be given for grilling because
this depends on your own taste and the size of the
food. These times should only be used as a guide and
remember to turn the food over halfway through the
cooking process.
Steak 15 – 20 minutes
Chops 20 – 30 minutes
Fish 8 – 10 minutes
Bacon 4 – 5 minutes
For better grilling results, follow these easy instructions:
1. Preheat the grill for at least 3 minutes to obtain best
results. This will help to seal the natural juices.
2. Choose only prime cuts of meat or fish. If the cut is
less than 5mm thick it will dry out. If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw.
3. Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which
could result in a fire.
4. Baste the food during cooking with butter, olive oil
or marinade. Grilled food is better if marinated
before cooking.
5. Use tongs to turn food as a fork pierces the surface
and will let juices escape.
WARNING
WARNING
Safety warnings about the grill
• Do not cook food on the bottom of the grill
compartment. Always use the grill dish and grill
dish insert.
• Do not place foil under the food on the grill dish
insert, as this prevents fats and oils running away and
may cause a fire.
• Always use the grill parts according to instructions.
• Do not put thick pieces of food too near the element.
They may curl and catch fire.
• Always turn the grill off immediately after cooking.
Left-over fat may cause a fire.
• Always clean the grill dish and insert after use.
Fat build up may cause a fire.
• Do not let children play with the grill.
• Do not let children use the grill without adult
supervision.
• Do not leave the grill unattended when on.
• Be careful not to touch hot surfaces.
• Do not spray aerosols near the grill, when it is
turned on.
• Do not keep flammable materials in or near the grill,
eg chemicals, aerosols, etc.
WARNING
CAUTION
Using the Grill
Separate Grill Grill with door open.
Grill dish must be located on slides.
Slides must be fully pushed in while
grilling.
Grill In Oven Grill with door closed.
WARNING
WARNING
Always clean the grill tray and grill tray insert after every
use. Excessive fat build up may cause a fire.
For separate grill models, the door must be open while
grilling. Ensure grill slides are fully inserted while grilling.
Always switch the grill off immediately after use.
What is grilling?
• The grill directs heat from the heat source in the grill
compartment onto the food.
• This way of cooking traps the juices inside the food
and increases the flavour.
• Grilling is suitable for tender cuts of meat, steak,
chops, sausages, fish and other foods which cook
quickly.
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry
and meat.
• Seal the surface of the food and retain the natural
juices.
This table shows how to grill different types of meat:
Beef You can use tenderloin, rump, sirloin.
Brush with oil or melted butter, especially
if the meat is very lean.
Lamb You can use loin chops, shortloin chops,
chump chops, and forequarter chops.
Remove skin or cut at intervals to stop
curling. Brush with oil or melted butter.
Sausages Prick sausages to stop skin from bursting.
Poultry Divide into serving pieces. Brush with oil.
Fish Brush with oil or melted butter and
lemon juice.
Bacon Remove rind. Grill flat.
GUIDE TO BETTER GRILLINGGENERAL HINTS AND TIPS
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