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.

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. shepherd's pie, moussaka, lasagne, etc., 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 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 page 33 but these times may vary slightly depending on the thickness and quantity of food being cooked.

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Tricity Bendix SURREY installation instructions Cooking Times

SURREY specifications

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