21
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
TEMPERATURE SELECTION 50
°
C - 250
°
C
IT IS ADVISABLE NOT TO EXCEED 200
°
C
PRE-SET TEMPERATURE 190
°
C
The times quoted above are given as a guide and should be adjusted to suit personal taste.
TYPE OF
COOKING
PIECES
QUANTITY
gr.
cooking time
upper
shelf
Temp.
°
C
lower
pre-heat
min.
4
3
2
1
It is advisable not to select temperatures over 200
°
C
THERMAL GRILLING
1000
2
Rolled joints
-
3
180
30-40
20-30
800
4
Quartered chicken
-
3
200
25-30
15-20
1000
2
Chickens
-
3
190
30-35
25-30
800
1
Guinea fowl
-
2
180
35-40
30-35
500
2
Pigeons
-
3
180
35-40
30-35
500
4
Quail
-
3
200
25-30
20-2
Vegetable gratin
-
3
200
15-25
-
4
Toasted sandwiches
-
3
200
3-5
1-2
9
St. Jacques shells
-
3
200
15-20
-
600
2
Mackerel
-
3
200
10-20
6-8
800
4
Fish slices
-
3
200
10-15
8-10
Beef
Lamb
Pork
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