• Adjust the grid and grill pan runner positionto allow for different thicknesses of food.• Food should be thoroughly dried before grill-ing to minimise splashing. Brush lean meatsand fish lightly with a little oil or melted butterto keep them moist during cooking.• Accompaniments such as tomatoes andmushrooms may be placed underneath thegrid when grilling meats.• When toasting bread use the shelf in position2 with the grid in the high position.• When using the centre section grill, ensurefood is placed centrally on the grilling griddirectly beneath the grill element.• The food should be turned over during cook-ing as required.• Preheat the grill on full setting for a few mi-nutes before sealing steaks or toasting. Ad-just the heat setting and the shelf asnecessary during cooking.Grilling chartFOOD GRILL TIME (mins in total)Bacon Rashers 0:10 - 0:15Beef Burgers 0:15 - 0:20Chicken Joints 0:40 - 0:50Lamb Chops 0:20 - 0:30Pork Chops 0:20 - 0:30Whole Trout/Mackerel 0:20 - 0:30Plaice/Cod Fillets 0:15 - 0:25Kebabs 0:20 - 0:30Kidneys - Lamb/Pig 0:15 - 0:20Liver - Lamb/Pig 0:15 - 0:30Sausages 0:20 - 0:30Steak - Rare 0:06 - 0:12Steak - Medium 0:12 - 0:16Steak - Well Done 0:14 - 0:20Toasted Sandwiches 0:05 - 0:10IMPORTANT!The times quoted above are given as a guideand should be adjusted to suit personal taste.14