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THINGS TO NOTE
•
The oven light will illuminate.
•
The heat indicator neons will flash until the oven
has reached the desired temperature and then
stop, an audible signal will sound.
oven has been switched off the bars that are still
lit indicate the remaining residual heat in the
oven.
•
This function has automatic boost and will reach
the required temperature in a shorter time. It will
override the oven function until the required
temperature is reached.
•
The cooling fan for the controls may operate after
a time.
•
If an automatic programme has been set, the
oven fan and light do not come on until cooking
begins.
•
Some internal noise may be heard during
operation. This is quite normal.
•
The oven fan will turn on and off during use.
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.
•
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
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.
temperatures and shelf positions during cooking
if necessary.
•
Turn food over during cooking as necessary.
•
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°C - 220° is 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.
When the
as
tomatoes
and
Be prepared to adjust
29
THERMAL GRILLING CHART
FOOD
SHELF
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.
Times quoted above are given as a guide and should be
adjusted to suit personal taste.
TEMP
TIME (mins
(°C)
In total)
4
200
8-12
4
190
10-15
3
160
35-45
4
170
20-35
4
170
10-20
5
170
10-20
5
170
20-30
4
180
10-15
4
190
10-15
4
190
10-15
5
220
8-10
each side
5
220
10-15
each side
4
170
20
depends on
size
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