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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 food 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.
• Accompaniments such as tomatoes and
mushrooms may be placed below the grid when
grilling meats, 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
temperatures 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°C - 220° is suitable
for most foods. Be prepared to make suitable
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.
THERMAL GRILLING CHART
FOOD SHELF TEMP
(°C)
TIME (mins
In total)
Bacon Rashers
5 200 8-12
Beefburgers
5 190 10-15
Chicken Joints
4 160 30-40
Chops - Lamb/Pork 5 170 20-30
Fish - Whole
Trout/Mackerel
5 170 10-20
Fillets - Plaice/Cod
6 170 10-20
Kebabs
6 170 20-30
Kidneys - Lamb/Pig
5 180 10-15
Liver - Lamb/Pig
5 190 10-15
Sausages
5 190 10-15
Steaks - Medium 6 220 8-10
each side
Steaks - Well Done
6 220 10-15
each side
Heating through 5 170 20
and Browning, e.g. depends on
Au -gratin, Lasagne, size
Shepherd's Pie.
NOTE: Shelf positions are counted from the bottom of the
oven.
Times quoted above are given as a guide and should be
adjusted to sit personal taste.