Hints And Tips; Thermal Grilling Chart - Tricity Bendix BS 611/BS 621 Operating And Installation Instructions

HINTS AND TIPS

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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.
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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.
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Accompaniments such as tomatoes and
mushrooms may be placed below the grid
when grilling meats, or in a separate dish
on a lower shelf.
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Foods will cook
they are to the grill element and the higher
the temperatures selected. Be prepared to
adjust temperatures and shelf positions
during cooking if necessary.
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Turn food over during cooking as necessary.
more quickly the closer
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Ensure that ready prepared or cooked chilled
dishes e.g. shepherds pie, moussaka, lasagne,
etc., are piping hot throughout before serving.
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A temperature range of 140-220°C and shelf
positions 3 and 4 are suitable for most foods. Be
prepared to make suitable adjustments during
cooking to suit individual requirements. If thermal
grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
COOKING TIMES
Cooking is more gentle, therefore food generally
takes a little longer to cook when thermal grilling
compared with conventional grilling. One of the
advantages is that larger loads can be cooked at the
same time.
A general guide to cooking times is given below but
these times may vary slightly depending on the
thickness and quantity of food being cooked.

THERMAL GRILLING CHART

FOOD
Bacon Rashers
Beefburgers
Chicken Joints
Chops -Lamb/Pork
Fish -Whole
Trout/Mackerel
Fillets -Plaice/Cod
Kebabs
Kidneys -Lamb/Pig
Liver -Lamb/Pig
Sausages
Steaks -Medium
Steaks -Well Done
Heating through and
Browning, e.g. au-gratin,
lasagne, shepherd's pie.
NOTE: Shelf positions are counted from the bottom
of the oven.
The times quoted above are given as a guide and
should be adjusted to suit personal taste.
SHELF TEMP TIME
(°C) (mins in
total)
3 200 8-12
3 190 10-15
3 160 35-45
3 170 20-25
3 170 25-35
3 170 10-20
3 170 10-15
4 170 20-30
3 180 10-15
3 180 20-30
3 190 10-15
4 220 8-10
each side
4 220 10-12
each side
3 170 20-30
depends
on size
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