lHINTS 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. Food such as fish, liver and kidneys may be placed
ldirectly onto the trivet in the grill pan if preferred. The use of the trivet beneath the grid when
lgrilling 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
lshelf.
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.
lTurn 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
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 page 34 but these times may vary slightly depending on the thickness and quantity of food being cooked.
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