THERMAL GRILLING IN THE MAIN OVEN
USES OF THERMAL GRILLING
Thermal grilling in the main oven offers an alternative method of cooking food items normally associated with conventional grilling.
The grill element and the fan operate together, circulating hot air around the food. The need to check and turn food is reduced.
Thermal grilling helps to minimise cooking smells in the kitchen and allows you to grill with the oven door closed. The need to check and turn food is reduced. With the exception of toast and rare steaks you can thermal grill all the foods you would normally cook under a conventional grill.
Dishes prepared in advance such as shepherd's pie, lasagne and au gratin's can be heated through and browned on the top using the thermal grilling function.
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 quantities can be cooked at the same time.
A general guide to cooking times is given on page 38 but these times may vary slightly depending on the thickness and quantity of food being cooked.
HOW TO THERMAL GRILL
Always thermal grill with the oven door closed and with the grill pan handle removed.
1.Push out and turn the Selector to Thermal Grill.
2.Push out and turn the main oven temperature control to the required setting. (A temperature of between 140°C and 220°C is suitable for thermal grilling).
3.Remove the handle from the grill pan and close the oven door.
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