Zanussi Z66BME Instruction Booklet page 16

THE CONVENTIONAL GRILL
3)
The full width conventional grill with fully variable
heat control provides the traditional grilling facility
with the door closed. Food is placed beneath the grill
element, the control is adijusted and the food is
turned as necessary during cooking.
Dishes which require additional top browning after
cooking may be finished off under the grill.
HINTS AND TIPS
• Wash, dry and trim meats and fish, as necessary.
Brush lightly with oil or melted butter to keep them
moist and baste occasionally during cooking, as
required.
• Place food on the grill pan grid in the grill pan or
direct on the base of the grill pan.
• Adjust the grid and grill pan runner position to
allow for different heights of food.
• Tomatoes and mushrooms may be placed
underneath the grid when grilling meats.
• Preheat the grill for a few minutes before cooking.
Adjust the heat setting and the shelf level, as
necessary during cooking.
• Turn foods over during the cooking time, as
necessary.
16
TERMAL GRILLING
4)
Thermal grilling in the main oven with the door closed
offers an alternative method of cooking foods
normally associated with conventional grilling. The
grill element and the fan operate, 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 foods 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.
Dishes prepared in advance, such as shepherd's pie,
lasagne and au gratin dishes can be heated through
and browned on the top using the thermal grilling
function.
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 foods should be placed on the grill pan grid
in the 'high' position to allow maximum circulation
of air around the food. Foods such as fish, liver
and kidneys may be placed directly onto the base
of the grill pan, if preferred.
• Accompaniments such as tomatoes and
mushrooms may be placed below the grid when
grilling meats. This will help to prevent fat
splashing. Alternatively, place in a separate disch
on a lower shelf beneath the grill pan.
• Foods will brown and cook more quickly the closer
they are to the grill element and at higher
temperatures. Be prepared to adjust temperatures
and shelf positions during cooking, if necessary.
Be guided by the temperatures 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 prepared or cook-chill dishes, e.g.
shepherd's pie, moussaka, lasagne, etc., are
piping hot throughout, before serving.
• A temperature range of 140-200 C and shelf
positions 3 and 4 are suitable for most foods. Be
prepared to make 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.