THINGS TO NOTE
1.The oven indicator neon will glow until the oven has reached the desired temperature and then go OFF. It will then cycle ON and OFF showing that the oven temperature is being maintained.
2.The indicator windows for selector and oven temperature control will illuminate (BS 641).
3.The oven fan and internal light will come on.
4.The cooling fan for the controls will operate after a short time. It may run on after the controls are switched off until the appliance has cooled.
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 grilling fatty foods will help minimise splashing.
lAccompaniments 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. shepherd's pie, moussaka, lasagne,
letc., 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 37 but these times may vary slightly depending on the thickness and quantity of food being cooked.
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