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.
Grilling at setting 4 and shelf position 3 is suitable for most foods. Be prepared to make suitable adjustments 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.
THERMAL GRILLING CHART
5
4
3
2
1
FOOD | SHELF | GRILL SETTING | TIME (mins in total) |
|
|
|
|
Bacon Rashers | 3 | 4 | 8 - 12 mins |
Beefburgers | 3 | 4 | 10 - 15 mins |
Chicken Joints | 3 | 3 | 30 - 40 mins |
Chops - Lamb / Pork | 3 | 4 | 20 - 25 mins |
Fish - Whole Trout / Mackerel | 3 | 4 | 10 - 20 mins |
Fillets - Plaice / Cod | 3 | 4 | 10 - 15 mins |
Kebabs | 3 | 4 | 20 - 30 mins |
Kidneys - Lamb / Pig | 3 | 4 | 10 - 15 mins |
Liver - Lamb / Pig | 3 | 4 | 20 - 30 mins |
Sausages | 3 | 4 | 10 - 15 mins |
Steaks - Medium | 3 | 4 | 8 - 10 mins |
- Well Done | 3 | 4 | 10 - 12 mins |
Heating through and browning | 3 | 4 | depends on |
eg. au gratin, lasagne, |
|
| dish |
Shepherds pie |
|
|
|
|
|
|
|
26
