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Hints and tips when turbo
grilling
• 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 food 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.
• Accompaniments such as tomatoes and
mushrooms may be placed below the grid
when grilling meats, 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 temperatures and shelf positions
during cooking if necessary.
• The food should be turned over during
cooking as required.
• Ensure that ready prepared or cooked
chilled dishes e.g. shepherds pie, moussaka,
lasagne, etc., are piping hot throughout
before serving.
• A temperature range of 140
suitable for most foods. Be prepared to
make suitable adjustments during cooking
to suit individual requirements. If Turbo
grilling on more than one level, it may be
necessary to interchange the food on the
shelves during cooking.
Hints and tips when using
the top oven
• Arrange the shelves in the required
positions before switching the oven ON.
Shelf positions are counted from the
bottom upwards.
• There should always be at least 2.5cm (1")
• Ensure that food is placed centrally on the
• Stand dishes on a suitably sized baking tray
• The material and finish of the baking tray
• Because of the smaller cooking space and
• For economy leave the door open for the
°
°
C - 220
C is
Hints and tips when using
main oven conventional
cooking
• Single level cooking gives best results. If you
• The middle shelf allows for the best heat
32
between the top of the food and the
element. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking
cakes, pastry, scones bread etc., place the
tins or baking trays centrally on the shelf.
shelf and there is sufficient room around the
baking tray/dish to allow for maximum
circulation.
on the shelf to prevent spillage onto the
oven base and to help reduce cleaning.
and dishes used affect base browning.
Enamelware, dark, heavy or non-stick
utensils increase base browning. Shiny
aluminium or polished steel trays reflect the
heat away and give less base browning.
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking
chart.
shortest possible time, particularly when
placing food into a preheated oven.
require more than one level of cooking use
the main fan oven.
distribution. To increase base browning
simply lower the shelf position. To increase
top browning raise, the shelf position.
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