Electrolux D4100 installation instructions Thermal Grilling Chart, Food Shelf Temp

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

lmoist 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. Food such as fish, liver and kidneys may be placed directly onto the trivet in the grill pan if preferred.

The use of the trivet beneath the grid when grilling fatty foods will help minimise splashing.

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,

letc., are piping hot throughout before serving.

A temperature range of 140-220°C and shelf positions 3 and 4 are 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.

COOKING TIMES

Cooking is more gentle, therefore food generally takes a little longer to cook when thermal grilling compared with conventional grilling. One of the advantages is that larger loads can be cooked at the same time.

A general guide to cooking times is given on this page but these times may vary slightly depending on the thickness and quantity of food being cooked.

THERMAL GRILLING CHART

FOOD		SHELF	TEMP		TIME (mins
				(°C)	in total)
Bacon Rashers		4		200	8-12
Beefburgers		4		190	10-15
		4
Chicken Joints				160	35-45
		4
Chops - Lamb/Pork		4		170	20-25
				170	25-35
Fish - Whole		3
Trout/Mackerel				170	10-20
Fillets - Plaice/Cod		3		170	10-15
Kebabs		4		170	20-30
Kidneys -Lamb/Pig		4		180	10-15
Liver	-Lamb/Pig	4		180	20-30
Sausages		4		190	10-15
Steaks	-Medium	4		220	8-10
		4			each side
Steaks - Well Done				220	10-12
		3			each side
Heating through				170	20-30
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 suit personal taste.

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