Thermal Grilling
Thermal grilling in the main oven with the door closed offers an alternative method of cooking foods normally associated with con- ventional grilling. The grill element and the fan operate together, circulating hot air around the food to assist the cooking process which reduces the need to check and turn food so often.
With the exception of toast and rare steaks, you can thermal grill all the food you would normally cook under the conventional grill. The lower part of the oven can be used to cook accompaniments such as mushrooms and tomatoes at the same time.
In addition, this cooking system gives excep- tionally fine results to meats, resulting in a spit roast effect for all joints, chicken, duck, thick chops and oily fish. It will give good crisp crackling to pork and excellent dry skin to duck.
Joints should be placed on the grill pan grid, care should be taken to leave
If liked, thick sliced potatoes may be cooked in the pan under the grid while the meat jui- ces and help to prevent fat splashing in the oven.
Select the temperature recommended in the thermal grilling/roasting chart then select the thermal grilling function.
Dishes prepared in advance, such as shepherd’s pie, lasagne and au gratin dishes can be heated through and browned on top
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using the thermal grilling function.
Hints and Tips
•Prepare foods in the same way as for con- ventional grilling. Brush lean meats and fish lightly with a little oil or butter to keep them moist during cooking.
•Most foods should be placed on the grill pan grid to allow maximum circulation for air around the food. Foods such as fish, liver, and kidneys may be placed directly onto the floor of the grill pan, if preferred.
•Accompaniments such as tomatoes and mushrooms may be placed below the grid when grilling meats.
Alternatively, place in a separate dish on a lower shelf beneath the grill pan.
•The placement of accompaniments beneath the grid when grilling fatty foods will also help to minimise fat splashing.
•Foods will brown and cook more quickly the closer they are to the grill element and at higher temperatures. Be prepared to adjust temperartures, shelf positions, if necessary. Be guided by the temperature and shelf positions recommended.
•Turn foods over during the cooking time, as necessary.
•Use thermal grilling for steaks, only if you require medium or well done results. Rare steaks should be cooked under the conventional grill.
•Ensure that ready prepared or cook chill dishes, e.g. shepherd’s pie, moussaka, lasagne, etc. are piping hot throughout, before serving.
•A temperature range of