Zanussi 5200 B, W ZCM, ZCM 5200 manual Thermal Grilling, Use of thermal grilling

THERMAL GRILLING

Use of thermal grilling

Thermal grilling offers an alternative method of cooking food items normally associated with conventional grilling.

The grill element and the oven fan operate alternately, 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. With the exception of toast and rare steaks, you can thermal grill all the foods you would normally cook under a conventional grill.

The lower part of the oven can be used to cook accompaniments at the same time, e.g. tomatoes and mushrooms with a mixed grill or breakfast.

Dishes prepared in advance such as shepherd's pie, lasagne and au gratins can be heated through and browned on the top using the thermal grilling function.

NOTE:

Thermal grilling helps to minimise cooking smells in the kitchen and is carried out with the main oven door closed, and with the grill pan handle removed.

THERMAL GRILLING

QUANTITY gr. PIECES

1000 2

8004

1000 2

8001

5002

5004

	4
	9
600	2
800	4

		It is advisable not to select temperatures over 200°C
TYPE OF COOKING			shelf
	pre-heat				Temp.		cooking time
	minutes			4	°C
				2		upper
				3				lower
Beef				1
	-	3			180	30-40		20-30
Rolled joints {Lamb
Pork
Quartered chicken	-	3			200	25-30		15-20
Chickens	-	3			190	30-35		25-30
Guinea fowl	-	2			180	35-40		30-35
Pigeons	-	3			180	35-40		30-35
Quail	-	3			200	25-30		20-2
Vegetable gratin	-	3			200	15-25		-
Toasted sandwiches	-	3			200	3-5		1-2
St. Jacques shells	-	3			200	15-20		-
Mackerel	-	3			200	10-20		6-8
Fish slices	-	3			200	10-15		8-10

The times quoted above are given as a guide and should be adjusted to suit personal taste.

12