18
The indicator windows for selector and oven
temperature control will illuminate.
The oven fan and internal oven light will come on.
The control cooling fan will operate after a short time.
It will run on after the controls are switched off until
the appliance has cooled.
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 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.
The use of the trivet beneath the grid when grilling
fatty foods will help minimise splashing.
Accompaniments such as tomatoes and mushrooms
may be placed below the grid when grilling meat, or
in a separate dish on a lower shelf.
Foods will cook more quickly the closer they are to
the grill element and the higher the temperatures
selected. Be prepared to adjust temperature and
shelf positions during cooking, if necessary.
Turn food over during cooking, as necessary.
Ensure that ready prepared or cooked chilled dishes,
e.g. shepherds 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.
COOKING TIMES
Cooking is more gentle, therefore food generally
takes a little longer to cook with 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 below but
these times may vary slightly depending on the
thickness and quantity of food being cooked.
The times quoted above are given as a guide and should be adjusted to suit personal taste.
FOOD
Grill and Economy Grill
Thermal Grill
Bacon Rashers
210
2-3
200
8-12
Beefburgers
200
6-10
190
10-15
Chicken Joints
170
10-15
160
35-45
Chops
- Lamb
180
7-10
170
20-25
- Pork
180
10-15
170
25-35
Fish
- Whole Trout/Herring
170
8-12
170
10-20
- Fillets Plaice/Cod
170
4-6
170
10-20
Kebabs
180
10-15
170
20-30
Kidneys
- Lamb/Pig
170
4-6
180
10-15
Liver
- Lamb/Pig
170
5-10
180
20-30
Sausages
180
10-15
190
10-15
Toast
250
1-2
-
-
Heating through and
Browning, e.g. au-gratin,
-
-
170
20-30
lasagne, shepherd's pie.
depending on size
depending on size
Browning dishes only
230
3-5
-
-
Temp
(
°
C)
Temp
(
°
C)
Time
(Mins per side)
Time
(Mins)
