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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.
l
Turn food over during cooking as necessary.
l
Ensure that ready prepared or cooked chilled
dishes e.g. shepherds 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 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 on this
page but these times may vary slightly depending
on the thickness and quantity of food being
cooked.
such
as
tomatoes
and
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.
Times quoted above are given as a guide and
should be adjusted to suit personal taste.
27
SHELF TEMP
TIME (mins
(°C)
in total)
4
200
8-12
4
190
10-15
4
160
35-45
4
4
170
20-25
170
25-35
3
170
10-20
3
170
10-15
4
170
20-30
4
180
10-15
4
180
20-30
4
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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