Tricity Bendix 1568 Operating Instructions Manual page 20

THERMAL GRILLING IN THE FAN OVEN
(using the grilling grid provided)
Thermal grilling (by hot air) in the fan
oven with the door closed offers an
alternative method of cooking food items
normally associated with conventional
grilling.
Kebabs, fish, chops and sausages may be
thermal grilled in the fan oven using the
special grid where provided. Varied and/or
bulk loads of food such as chicken portions
or mixed grill may be successfully cooked.
This would require constant attention if
grilled conventionally but since the food is
heated from all round by the hot
circulating air, this is unnecessary; very
little or no attention is required.
When more than one load of food is
required for grilling it is generally more
economical to thermal grill in the fan oven.
By utilising the oven to cook the rest of the
meal at the same time further savings may
be made.
Alternative textures and flavours can be
developed and as cooking times are less
critical when thermal grilling, foods do not
spoil or burn so quickly. In addition, as
there is no radiant heat, the cooking
process is more gentle with less splattering
of fats/juices from the food.
THE GRID
The grilling grid supplied has been
specially designed to be suitable for both
conventional and thermal grilling. The grid
fits into the grill pan or roasting tin (where
supplied) and should be used in the 'high'
position for thermal grilling. Food is placed
onto the grid and hot air circulates around
the food. Vegetable accompaniments such
as mushrooms, tomatoes and thinly sliced
potatoes may be cooked in the tin
underneath the grid, remaining moist from
the juices dripping from the meat above.
COOKING TEMPERATURES
200°C should be used for most thermal
grilling. A lower temperature of 170°C-
18
180°C is recommended when cooking more
delicate items such as fish fillets or when
utilising the rest of the oven to cook a
pudding. Most thermal grilling can be
carried out from a cold start. It is only
necessary to preheat the oven if cooking
steaks when the meat tin and grid should
be left in the oven during the preheating
period. Only steaks which are required
medium or well done should be cooked by
thermal grilling. Rare steaks should be
cooked conventionally under the radiant
grill.
COOKING TIMES
Due to the absence of radiant heat, food
generally takes a little longer to cook when
thermal grilling in the fan oven compared
with conventional grilling. However, the
advantage is that larger loads can be
cooked at the same time.
A general guide to cooking times is given
below but these times may vary slightly
depending on the thickness and quantity of
the food.
200°C
Chops - pork/lamb 35-45 min
Sausages - large 25-30 min
Steaks - medium/well done 15-20 min
Chicken portions 35-45 min
Beefburgers 15-20 min
170-180°C
Fish - small whole fish.
i.e. trout or fillets 10-15 min
Bacon 35-45 min
Liver 35-40 min
Sausages - small 35-40 min
Kidneys 35-40 min
Toasted Sandwiches 15-20 min