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HINTS AND TIPS
l
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.
l
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. Food
such as fish, liver and kidneys may be placed
directly onto the trivet in the grill pan, if preferred.
l
The use of the trivet beneath the grid when
grilling fatty foods will help minimise splashing.
l
Accompaniments
mushrooms may be placed below the grid when
grilling meats, or in a separate dish on a lower
shelf.
l
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.
36
such
as
tomatoes
l
Turn food over during cooking, as necessary.
l
Ensure that ready prepared or cooked chilled
dishes e.g. shepherd's pie, moussaka, lasagne,
etc., are piping hot throughout before serving.
l
A temperature range of 140-220°C and shelf
positions 3 and 4 are suitable for most foods. Be
prepared to make 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 on page 37
but these times may vary slightly depending on the
and
thickness and quantity of food being cooked.
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