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· 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.
· Be prepared to make suitable adjustments to the
grill setting during cooking to suit individual
requirements. It may be necessary to turn down
as required. If thermal grilling on more than one
level, it may be necessary to interchange the
food on the shelves during cooking.
· With the exception of toast and rare steak you
can thermal grill all foods normally grilled by
conventional methods.
THERMAL GRILLING CHART
FOOD GRILL TIME
(Min)
Shelf
Bacon Rashers 5 8 - 12
Beefburgers 3 10 - 15
Chicken Joints 3 30 - 40
Chops - Lamb 3 20 - 25
Pork 3 20 - 25
Fish – Whole Trout / Mackerel 3 10 - 20
Fillets – Plaice / Cod 3 10 - 15
Kebabs 3 20 - 30
Kidneys – Lamb / Pig 3 10 - 15
Liver – Lamb/Pig 3 20 - 30
Sausages 3 10 - 20
Steaks - Medium 3 15 - 20
Well Done 3 20 - 30
Heating through and browning 3 depends on
e.g. Au Gratin, Lasagne, dish
Shepherd’s Pie
5
4
3
2
1