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THERMAL GRILLING
Use of thermal grilling
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 food is reduced.
Thermal grilling helps to minimise cooking smells
in the kitchen and allows you to grill with the oven
door closed. With the exception of toast and rare
steaks, you can thermal grill all the foods you
would normally cook under a conventional grill.
The lower part of the oven can be used to cook
accompaniments at the same time, e.g. tomatoes
and mushrooms with a mixed grill or breakfast.
Dishes prepared in advance such as shepherd's pie,
lasagne and au gratins can be heated through and
browned on the top using the thermal grilling
function.
NOTE:
Thermal grilling helps to minimise cooking smells
in the kitchen and is carried out with the main
oven door closed, and with the grill pan handle
removed.
THERMAL GRILLING
COOKING
1000
2
Rolled joints
800
4
Quartered chicken
1000
2
Chickens
800
1
Guinea fowl
500
2
Pigeons
500
4
Quail
Vegetable gratin
4
Toasted sandwiches
9
St. Jacques shells
600
2
Mackerel
800
4
Fish slices
The times quoted above are given as a guide and should be adjusted to suit personal taste.
TYPE OF
Beef
{
Lamb
Pork
TEMPERATURE SELECTION 50 C - 250 C
IT IS ADVISABLE NOT TO EXCEED 200 C
PRE-SET TEMPERATURE 190 C
It is advisable not to select temperatures over 200 C
shelf
pre-heat
4
min.
3
2
1
-
3
-
3
-
3
-
2
-
3
-
3
-
3
-
3
-
3
-
3
-
3
THERMAL GRILLING
cooking time
Temp.
C
upper
180
30-40
200
25-30
190
30-35
180
35-40
180
35-40
200
25-30
200
15-25
200
3-5
200
15-20
200
10-20
200
10-15
lower
20-30
15-20
25-30
30-35
30-35
20-2
-
1-2
-
6-8
8-10
21
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