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Hints and Tips
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with o little
oil or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
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.
Cooking Chart - Grilling
FOOD
Bacon Rashers
Beefburgers 200
Chicken Joints
Chops
- Lamb
- Pork
Fish
- Whole Trout/Herring
- Fillets Plaice/Cod
Kebabs
Kidneys
- Lamb/Pig
Liver
- Lamb/Pig
Sausages
Toast
Heating through and
Browning, e.g. au-gratin,
lasagne, shepherd's pie.
Browning dishes only
Grill and Inner Grill Element
Temp
Time
( C)
(Mins per side)
210
2-3
6-10
190
170
10-15
180
7-10
180
10-15
170
8-12
170
4-6
180
10-15
170
4-6
170
5-10
180
10-15
250
1-2
-
230
3-5
Thermal Grill
Temp
( C)
200
10-15
160
170
170
170
170
170
180
180
190
--
-
170
depending on size
--
Time
(Mins)
8-12
35-45
20-25
25-35
10-20
10-20
20-30
10-15
20-30
10-15
20-30
depending on size
17
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