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• To ignite, push knob in and turn anti-clockwise to the
ignition symbol .
• Sparks are sent to all burners.
• Release knob once burner has ignited and adjust the
ame.
Used for simmering and for use with small cookware
items.
Used for fast heating with large size cookware items.
Used for very fast heating with woks and other large
size cook ware items. Use wok support provided when
cooking with a wok.
Used for normal cooking and simmering with mid size
cookware items.
To conserve gas, place the pan centrally over the burner and
adjust the ame so that it does not go past the edge of the
cookware.
In the absence of electrical power, carry out the ignition
directly to the burner with a hand held ignition source.
• The grill directs heat from the electric element in the grill
compartment onto the food.
• This way of cooking traps the juices inside the food and
increases the avour.
• Grilling is suitable for tender cuts of meat, steak, chops,
sausages, sh and other foods which cook quickly.
TIPS & INFORMATION
As a method of cooking, grilling can be used to:
• Enhance the avours of vegetables, sh, 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 at.
1
3
2
4
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