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Grilling hints
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 natural juices.
• Grill with the door closed.
This table shows how to grill different types of meat:
food grilling method
beef –
tenderloin, rump
and sirloin.
brush with oil or melted butter,
especially if the meat is very lean
lamb – loin chops, shortloin
chops, chump chops and
forequarter chops.
remove skin or cut at intervals
to avoid 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 and make
into rolls
WARNING!
Always clean the grill/oven dish after every use.
Excessive fat build up may cause a fire.
Guide to better grilling
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food. These times should only be used as a guide and
remember to turn the food over half way through the
cooking process.
food time in minutes
Steak
15-20
Chops 20-30
Fish 8-10
Bacon 4-5
For better grilling results, follow these easy instructions:
• Remove oven/grill dish and grill insert and preheat grill
for about 5 minutes.
• 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.
• Do not place aluminium foil under food as this prevents
fats and oils from draining away, which could result in
a fire.
• Baste the food during grilling with butter, olive oil or
marinade. Grilled food is better if marinated before
cooking.
• Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan grill
The ‘fan grill’ function will assist the grilling process
by circulating the heat evenly around the food. The
recommended temperature setting is 180°C for all fan
grilling functions.
• Use the anti spatter insert and grill dish for all
fan grilling.
Position the dish in the lower half of the
oven, for best results.
• Wipe off any oil or fat which splatters while the oven
is still warm.
• There is no need to turn meat as both sides are
cooked at the same time which means the food
is succulent.
GRILLING GUIDE DEALING WITH COOKING PROBLEMS
problem possible causes remedies
Uneven cooking Incorrect shelf position • Select shelf suitable for cooking function. See cooking
function tables in cooking guide
Oven tray too large • Experiment with other trays or dishes
Trays not centralised • Centre trays
Air flow in oven uneven • Rotate food during cooking
Grill dish affecting thermostat • Remove grill dish from oven on bake modes
Baked products too
brown on top
Oven not preheated • Preheat oven
Baking tins too large for the recipe
• Use correct size tins
Baking tins not evenly spaced • Stagger baking tins at least 3cm between tins and oven walls
Products not evenly sized or spaced on trays • Make into same size and shape, and spread evenly over trays
Baking temperature too high • Lower the temperature
Baked products too
brown on bottom
Baking tins too large for the recipe • Use correct size tins
Baking tins are a dark metal or glass • Change to shiny, light tins or lower the temp by 10°C
Food too low in the oven • Cook one shelf higher
Oven door opened too frequently during
baking
• Don’t open the door until at least half the cooking time
has passed
Baking temperature too high • Lower the temperature
Grill dish affecting thermostat
• Remove grill dish from oven on bake modes
Cakes have a
cracked thin crust
Baking temperature too high • Lower the temperature
Food too high in oven
• Cook one shelf lower
Cake batter over mixed • Mix just long enough to combine ingredients
Pan too deep • Check size of pan
Baking pans dark • Change to shiny pans
Baked products are
pale, flat and
undercooked
Baking temperature too low • Raise the temperature
Food too low in oven • Cook one shelf higher
Baking time too short
• Increase the cooking time
Incorrect size tin • Use the correct size tin
Cakes fallen in the
centre
Baking temperature too low • Raise the temperature
Baking time too short • Increase the cooking time
Proportions of ingredients incorrect
• Check recipe
Door opened too early in baking • Do not open door until the last quarter of cooking time
Roast meat, potatoes
not browning in fan
oven
Poor air circulation • Elevate food onto a rack to allow air circulation
Grill dish affecting thermostat • Remove grill dish from oven on bake modes
Juices running out of meat • Do not pierce meat with a fork
Grilled meats outside
is overcooked and
centre is raw
• Grill at lower insert position
Grilled chops and
steaks curling
• Cut into fat every 2cm
The steam cooking
does not operate
There is no water in the tank • Fill the water tank
Limescale is obstructing the hole • Check the steam outlet opening and remove the lime
It takes more than
three minutes to
empty the water tank
or the water tank leaks
from the steam outlet
There are lime deposits in the appliance
• Check the water tank and refer to the chapter on
Cleaning the water tank.
Steam and
condensation settle
on the food and in the
appliance
The dish has been left in the oven for too long
• Do not keep the dishes in the appliance for longer than
15-20 minutes after the cooking ends
52 grilling guide dealing with cooking problems 53
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