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.
5
4
3
2
1
THERMAL GRILLING CHART
FOOD |
| GRILL TIME | Shelf |
|
|
| (Min) |
|
|
|
|
|
| |
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 |
|
|
| |
25