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Thermal Grilling
Thermal grilling in the main oven with the
door closed offers an alternative method of
cooking foods normally associated with con-
ventional grilling. The grill element and the
fan operate together, circulating hot air
around the food to assist the cooking process
which reduces the need to check and turn
food so often.
With the exception of toast and rare steaks,
you can thermal grill all the food you would
normally cook under the conventional grill.
The lower part of the oven can be used to
cook accompaniments such as mushrooms
and tomatoes at the same time.
In addition, this cooking system gives excep-
tionally fine results to meats, resulting in a
spit roast effect for all joints, chicken, duck,
thick chops and oily fish. It will give good
crisp crackling to pork and excellent dry skin
to duck.
Joints should be placed on the grill pan grid,
care should be taken to leave 8-10 cm
between the grill element and the top of the
meat, the thickness of the food will determi-
ne the shelf position - the thicker the food,
the further away from the grill element it
should be. Most joints and poultry will need
turning over once so we suggest that you
cook the underside first.
If liked, thick sliced potatoes may be cooked
in the pan under the grid while the meat jui-
ces and help to prevent fat splashing in the
oven.
Select the temperature recommended in the
thermal grilling/roasting chart then select the
thermal grilling function. Pre-heat for five
minutes, place the food into the oven and
close the door.
Dishes prepared in advance, such as
shepherd's pie, lasagne and au gratin dishes
can be heated through and browned on top
36
using the thermal grilling function.
Hints and Tips
• Prepare foods in the same way as for con-
ventional grilling. Brush lean meats and
fish lightly with a little oil or butter to
keep them moist during cooking.
• Most foods should be placed on the grill
pan grid to allow maximum circulation
for air around the food. Foods such as
fish, liver, and kidneys may be placed
directly onto the floor of the grill pan, if
preferred.
• Accompaniments such as tomatoes and
mushrooms may be placed below the grid
when grilling meats.
Alternatively, place in a separate dish on
a lower shelf beneath the grill pan.
• The placement of accompaniments
beneath the grid when grilling fatty foods
will also help to minimise fat splashing.
• Foods will brown and cook more quickly
the closer they are to the grill element and
at higher temperatures. Be prepared to
adjust temperartures, shelf positions, if
necessary. Be guided by the temperature
and shelf positions recommended.
• Turn foods over during the cooking time,
as necessary.
• Use thermal grilling for steaks, only if
you require medium or well done results.
Rare steaks should be cooked under the
conventional grill.
• Ensure that ready prepared or cook chill
dishes, e.g. shepherd's pie, moussaka,
lasagne, etc. are piping hot throughout,
before serving.
• A temperature range of 140-220°C are
suitable for most foods. be prepared to
make adjustaments during cooking to suit
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