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How to Use the Thermal Grill
Thermal grilling offers an alternative method of cooking
food items normally associated with conventional grilling.
The grill element and the oven fan operate alternately,
circulating hot air around the food. The need to check
and turn the food is reduced. Thermal grilling helps to
minimize cooking smells in the kitchen.
With the exception of toast and rare steaks, you can
thermally grill all the foods you would normally cook
under a conventional grill. Cooking is more gentle,
therefore food generally takes a little longer to cook with
thermal grilling compared with conventional grilling. One
of the advantages is that larger quantities can be cooked
at the same time.
1. Turn the oven control function knob on
2. Turn the thermostat control knob on the required
temperature. Select a maximum temperature of
200°C
3. Adjust the grid and grill pan runner position to allow
for different thicknesses of food and follow the
instructions for grilling.
Cooking chart - Thermal grilling
Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for about 10
minutes before cooking.
When using the thermal grill cooking function, select a maximum temperature of 200°C.
TYPE OF DISH
Rolled joints (turkey)
Chicken (cut in two)
Chicken legs
Quail
Vegetable gratin
St. Jacques shells
Mackerel
Fish slices
Defrosting
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This increases
the speed of defrosting. However, please note that the
temperature of the kitchen will influence the speed of
defrosting.
This function is particularly suitable for delicate food which
could be damaged by heat, e.g. cream filled gateaux,
iced cakes, pastries, bread and other yeast products.
How to Use Defrosting
1. Turn the oven function control knob to
2. Ensure the thermostat control knob is in the OFF
position.
14
.
Level
Quantity
4
(gr.)
3
2
1
1000
3
1000
3
—
3
500
2
—
3
—
3
—
3
800
3
.
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.
Temperature
°C
200
200
200
200
200
200
200
200
Hints and Tips
•
Cover food with a lid, aluminium foil or plastic film to
prevent drying out during defrosting.
•
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
•
Frozen food should be placed in a single layer when
ever possible and turned over half way through the
defrosting process.
•
Only joints of meat and poultry up to 2 kg. (4 lb.) are
suitable for defrosting in this way.
Time in minutes
lower
upper
side
side
30 ~ 40
20 ~ 30
25 ~ 30
20 ~ 30
15 ~ 20
15 ~ 18
25 ~ 30
20 ~ 25
20 ~ 25
—
15 ~ 20
—
15 ~ 20
10 ~ 15
12 ~ 15
8 ~ 10
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