BLANCO BSO650X Instrukcja Użytkownika Pobierz pdf (Strona 12)

12

Dual Grill

Important

All grilling must be carried out with the

oven door closed and the grill pan handle

removed from the pan.

Most foods should be placed on the grid in

the grill pan to allow maximum circulation of

air to lift the food out of the fats and juices.

Food such as fish, liver and kidneys may be

placed directly on the grill pan, if preferred

Adjust the grid and grill pan runner position

to allow for different thicknesses of food.

Position the food close to the element for

faster cooking and further away for more

gentle cooking

Food should be thoroughly dried before grilling

to minimise splashing. Brush lean meats

and fish lightly with a little oil or melted butter

to keep them moist during cooking

Accompaniments such as tomatoes and

mushrooms may be placed underneath the

grid when grilling meats

When toasting bread, we suggest that the

top runner position is used with the grid in its

'high' position

Preheat the grill on a full setting for a few

minutes before sealing steaks or toasting.

Adjust the heat setting and the shelf as

necessary, during cooking

The food should be turned over during cooking,

as required.

NOTE:

For safety in use, the grill element is

controlled by the thermostat. During

cooking, the grill cycles on and off to

prevent overheating.

HINTS AND TIPS

Prepare foods in the same way as for

conventional grilling. Brush lean meats and

fish lightly with a little oil or butter to keep

them moist during cooking.

Most foods should be placed on the grill pan

grid in the 'high' position in the grill pan to

allow maximum circulation of air around the

food. Food such as fish, liver and kidneys

may be placed directly onto the trivet in the

grill pan, if preferred.

Accompaniments such as tomatoes and

mushrooms may be placed below the grid

when grilling meat, or in a separate dish on

a lower shelf.

Foods will cook more quickly the closer they

are to the grill element and the higher the

temperatures selected. Be prepared to adjust

temperature and shelf positions during

cooking, if necessary.

Turn food over during cooking, as necessary.

Ensure that ready prepared or cooked chilled

dishes, e.g. shepherds pie, moussaka, la-

sagne, etc., are piping hot throughout before

serving.

A temperature range of 140-200°c and shelf

positions 3 and 4 are suitable for most foods.

Be prepared to make adjustments during

cooking to suit individual requirements.

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