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Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with little
oil or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
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.
Cooking Chart - Grilling
Time
(Mins)
Temp
(°C)
Time
(Mins per side)
Temp
(°C)
FOOD Grill and Inner Grill Element 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 --
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