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BOTTOM OVEN GRILLING
GRILLING SHOULD NEVER BE UNDERTAKEN WITH THE
DOOR CLOSED.
- Do Not line the grill pan with aluminium foil.
- Ensure that the grill pan is cleaned after every use.
Excess fat build-up in the bottom of the pan could cause a
fire hazard.
- Preheat the grill on the required setting for 5 minutes
Grilling Procedure:
. Open the bottom oven door fully and position the rod
shelf as recommended in the grilling chart for the food
being cooked.
. Turn the multifunction selector switch to HALF
grill or FULL grill and then turn the bottom Oven
temperature control to the required setting to pre-heat
for aroimatel mintes.
3. Position the grill pan centrally under the grill element
and push back as far as the location stops on the rod
shelf.
. Leave the oven thermostat at setting MAX for toast and
for fast cooking of foods. For thicker foods requiring longer
cooking turn the thermostat to a lower setting, after initial
sealing on both sides at MAX. The thicker the food, the
lower the thermostat should be set. If excessive smoke is
emitted, reduce the setting.
. After use always return both controls to their OFF (O)
position.
To prepare meat and poultry for Roasting in your
Fan Oven
(a) Wipe the meat or poultry, dry well and weigh it. Meat
which has for been stored in a refrigerator should be
allowed to come to room temperature before cooking,
and frozen meat or poultry must be completely defrosted
before placing in the oven. (b) The weight of any stuffing
used should be added before calculating the cooking
time. (c) Place meat/poultry in the bottom oven meat pan
supplied with your cooker. Small joints weighing less than
1.75kg (31/2 lbs) should be roasted in a smaller meat pan/
tin or they may be ‚ pot roasted’ a small joint or a large meat
pan causes unnecessary oven splashing and evaporation of
meat juices.
Additional fat should not be added, except for veal,
very lean meat or poultry which can either be ‚larded’ with
fat bacon or brushed very sparingly with cooking oil or
melted fat.
e Beef, lamb, mutton and poultry may be dusted lightly
with seasoned flour to give a crisp outer surface. The skin
of duck and goose should be pricked to release excess fat
during cooking, and the rind of pork should be scored,
brushed lightly with oil, and rubbed with salt to give crisp
crackling.
(f) Meat and poultry wrapped in, or covered with a tent
of aluminium foil will be juicy and tender. Roasting bags
offer the same advantages. Always follow the
manufacturer’s pack instructions, and remember to
reduce the temperatures given for conventional ovens
by approximately 25°C and the time by approximately 10
minutes per hour.
g Potatoes for roasting only require to be brushed with
cooking oil or melted fat.
It is not necessary to baste when roasting in an electric
oven and stock or liquid should not be added to the meat
pan since this only causes unnecessary soiling, steam and
condensation.
Frozen Meat and Poultry
Joints of meat and whole birds should be defrosted slowly,
preferably in a domestic refrigerator (allowing 5-6 hours
per 450g,1 lb), or at room temperature (allowing 2-3 hours
per 450g, 1 lb).
Frozen meat or poultry must be completely defrosted
before placing in the oven.
It is essential to wash thoroughly and cook meat and
poultry immediately after defrosting.
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