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30
grill pan with aluminium foil, this can cause damage to the enamel coating and the
grill elements.
At the end of
cooking remove the grill pan for cleaning. If high fat content foods have
been prepared, leave the grill turned on at a maximum temperature for 5 minutes to
clean the grill element.
Grill Pan The grill pan should be removed from the oven when not required. If left in the oven
it will block the flow of hot air. This can cause hot spots and could damage the grill
pan and the oven interior. When using in 60cm and 90cm ovens the grill pan can
be used in the top two shelf positions for grilling, or in the bottom two shelf positions
for roasting. When using the grill pan for roasting, the 'True Fan' function should be
used.
When using in 30cm or 40cm ovens the grill pan should only be used in conjunction
with the grill (in the top two shelf positions) or for the rotisserie (in the bottom shelf
position).
Fan assisted grilling
Food Grill setting Cooking time
Chicken places 175°C 30 minutes
Burgers 175°C 18 minutes
Fish fillets 175°C 10-15 minutes
Lamb chops 175°C 15 minutes
Gammon steaks 175°C 15 minutes
Chicken breasta 175°C 30 minutes
Pork chops 175°C 25 minutes
These times are purely advisory and will depend on the size and cut of the food.
Please ensure foods are cooked through before serving (pork, fish and chicken in
particular).
Using the grill or fan For even grilling it is important to preheat the grill before introducing the food. This
grill functions
will
ensure good sealing and even browning of the food. It is recommended that the
door remain closed for safety and efficiency when using this function. The separate
grill compartment can be used with the door open if preferred, for short grilling
periods (e.g. up to 15 minutes).
Aluminium foil should not be used to line the oven cavity or grill pan. This can cause
overheating, buckling and cracking of the enamel surfaces.
Using the rotisserie Warning: The maximum weight for the rotisserie is 3.5 kg.
(secondary oven
1 Place the grill pan in the bottom shelf position to catch any drips.
TOP model
) 2 Place the wire support shelf into the oven so that it sits level with the hole at the
back of the oven.
3 Pre-heat the oven. A temperature of 220
0
C is recommended.
4 Place one of the forks onto the spit and tighten the thumbscrew.
5 Skewer the meat with the spit, ensuring that the fork firmly pierces and holds the
meat. When cooking poultry, aim for the bone area under the breast.
6 Fit the second fork, again ensuring that the meat is firmly pierced. For poultry, the
fork should enter just below the thighs. Tighten the thumbscrew into place. Ensure
that the food is well balanced to avoid stress on the motor drive. The maximum
weight bearing of the spit is 3.5kg.
7 Turn off the oven. Fit the handle to the spit assembly, then place the spit over the
wire support shelf and place the spit end into the hole In the rear oven wall. Locate
the spit support onto the wire shelf. Remove the handle (the handle is used solely
for moving the spit) and close the oven door.
8 Turn the oven back on to the rotisserie/grill function ( ).
As a guide, most meats will require about 15 minutes per 450g at 220°C. Always
check that food is thoroughly cooked and that the juices of poultry run clear when
pierced.
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