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
THERMAL GRILLING CHART
FOOD | SHELF | TEMP (°C) | TIME (MINS IN TOTAL) |
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|
Bacon Rashers | 9 | 200 | 10 - 12 |
Beefburgers | 9 | 190 | 10 |
Chicken Joints | 8 | 160 | 30 - 40 |
Chops - Lamb | 9 | 170 | 20 - 30 |
- Pork | 9 | 170 | 20 - 30 |
Fish - Whole Trout / Mackerel | 9 | 170 | 10 - 20 |
Fillets - Plaice / Cod | 10 | 170 | 10 - 20 |
Kebabs | 10 | 170 | 20 - 30 |
Kidneys - Lamb / Pig | 9 | 180 | 20 - 30 |
Liver - Lamb / Pig | 9 | 190 | 10 - 15 |
Sausages | 9 | 190 | 10 - 15 |
Steaks - Medium | 10 | 220 | 8 |
- Well Done | 10 | 220 | 10 |
Heating through and browning | 9 | 170 | 20 (depends on size) |
eg. au gratin, lasagne, |
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Shepherds pie |
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