User Manual

43DEALING WITH COOKING PROBLEMS42 COOKING GUIDE
Grilling Guide
WARNING
WARNING
Always clean the grill/oven dish after every use. Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
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 Tenderloin, rump, sirloin. Brush with oil
or melted butter, especially if the meat is
very lean.
Lamb Loin chops, short loin 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 grilling
Steak 15 – 20 minutes
Chops 20 – 30 minutes
Fish 8 – 10 minutes
Bacon 4 – 5 minutes
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 halfway through the cooking process.
For better grilling results, follow these easy instructions:
1. Preheat grill for at least 5 minutes.
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.
Fan Grill
The “Fan Grill” assists the grilling process by circulating the heat evenly around the food. The recommended temperature
setting is 180°C for all fan grilling functions.
1. Place the grill dish on the bottom rack.
2. Place meat/poultry on an oven shelf above the grill dish.
WIPE OFF ANY OIL OR FAT WHICH SPATTERS WHILE THE OVEN IS STILL WARM.
PROBLEM CAUSES REMEDIES
Uneven cooking: • Incorrect shelf position.
• Oven tray too large.
• Trays not centralised.
• Air flow in oven uneven.
• Grill dish affecting thermostat.
– Select shelf that puts food in the
centre of the oven.
– Experiment with other trays or dishes.
– Centre trays.
– Rotate food during cooking.
– Remove grill dish from oven
on bake modes.
Baked products too brown
on top:
• Oven not preheated.
• Baking tins too large for the recipe.
• Baking tins not evenly spaced.
• Products not evenly sized or spaced
on trays.
• Baking temperature too high.
– Preheat the oven.
– Use correct size tins.
– Stagger baking tins at least 3cm
between tins and the oven walls.
– Make into same size and shape, &
spread evenly over trays.
– Lower the temperature.
Baked products too brown
on bottom:
• Baking tins too large for the recipe.
• Baking tins are dark metal or glass.
• Food too low in the oven.
• Oven door opened too frequently
during baking.
• Baking temperature too high.
• Grill dish affecting thermostat.
– Use correct size tins.
– Change to shiny, light tins or lower
the temperature by 10°C.
– Cook one shelf higher.
– Don’t open the oven door until at least
half the cooking time has passed.
– Lower the temperature.
– Remove grill dish from oven on
bake modes.
Cakes have a cracked,
thick crust:
• Baking temperature too high.
• Food too high in oven.
• Cake batter over mixed.
• Pan too deep.
• Baking pans dark.
– Lower the temperature.
– Cook one shelf lower.
– Mix just long enough to
combine ingredients.
– Check size of pan and use
recommended size.
– Change to shiny pans.
Baked products are pale,
flat and undercooked:
• Baking temperature too low.
• Food too low in oven.
• Baking time too short.
• Incorrect tin size.
– Raise the temperature.
– Cook one shelf higher.
– Increase cooking time.
– Use correct size tin.
Cakes fallen in the centre: • Baking temperature too low.
• Baking time too short.
• Proportions of ingredients incorrect
in the recipe.
• Opening door too early in baking.
– Raise the temperature.
– Increase cooking time.
– Check recipe.
– Do not open the door until the last
quarter of cooking time.
Roast meat and potatoes not
browning in fan oven:
• Poor hot air circulation.
• Grill dish affecting thermostat.
– Elevate food onto a rack to allow air
circulation.
– Remove grill dish from oven on
bake modes.
Juices running out of meat: – Do not pierce meat with fork, turn
with tongs.
Grilled meats overcooked on
outside and raw in the centre:
– Grill at lower insert position.
Grilled chops and steaks
curling:
– Cut into fat every 2cm (1/2”).
COOKING GUIDE (CONTINUED) DEALING WITH COOKING PROBLEMS
(see also TROUBLESHOOTING)