How to Use the Thermal Grill
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 the food is reduced. Thermal grilling helps to minimise cooking smells in the kitchen.
With the exception of toast and rare steaks, you can thermally grill all the foods you would normally cook under a conventional grill. Cooking is more gentle, therefore food generally takes a little longer to cook with thermal grilling compared with conventional grilling. One of the advantages is that larger quantities can be cooked at the same time.
1.Switch the oven on by touching the "ON/OFF control 
.
2.Select the Thermal Grilling Oven Function by touching the Cooking Functions Control control 
until the symbol 
appears on the display.
3. If necessary, touch “
“ or “ “ controls to adjust the temperature setting.
4.Adjust the grid and grill pan runner position to allow for different thicknesses of food and follow the instructions for grilling.
THERMAL GRILLING
TEMPERATURE SELECTION 50°C - 200°C
DO NOT EXCEED 200°C
Hints 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.
Cooking Chart - Grilling
Cooking times in the tables do not include
minutes before cooking.
A general guide to cooking times is given below but these times may vary slightly depending on the thickness and quantity of food being cooked.
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| Grilling |
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TYPE OF DISH |
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| Pieces | Weight |
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| 4 | temp. | °C | Upper |
| Lower | |||||
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| 2 | side |
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Fillet steaks |
| 4 | 800 |
| 3 |
| 250 |
| 12 | ~ 15 |
| 12 | ~ 14 |
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| 4 | 600 |
| 3 |
| 250 |
| 10 | ~ 12 |
| 6 | ~ 8 |
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Sausages |
| 8 | — |
| 3 |
| 250 |
| 12 | ~ 15 |
| 10 | ~ 12 |
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Pork chops |
| 4 | 600 |
| 3 |
| 250 |
| 12 | ~ 16 |
| 12 | ~ 14 |
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Chicken (cut in two) |
| 2 | 1000 |
| 3 |
| 250 |
| 30 | ~ 35 |
| 25 | ~ 30 |
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Kebabs |
| 4 | — |
| 3 |
| 250 |
| 10 | ~ 15 |
| 10 | ~ 12 |
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Chicken (breast) |
| 4 | 400 |
| 3 |
| 250 |
| 12 | ~ 15 |
| 12 | ~ 14 |
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Hamburger |
| 6 | 600 |
| 3 |
| 250 |
| 10 | ~ 15 |
| 8 ~ 10 |
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Fish (fillets) |
| 4 | 400 |
| 3 |
| 250 |
| 12 | ~ 14 |
| 10 | ~ 12 |
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Sandwiches |
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| 3 |
| 250 |
| 5 | ~ 7 |
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Toast |
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| 3 |
| 250 |
| 2 | ~ 4 |
| 2 | ~ 3 |
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Thermal grilling | (Select a maximum temperature of 200°C) | |||||
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TYPE OF DISH |
| Quantity | Shelf | Temp. | Time in minutes | |
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| (gr.) | level | °C | lower | upper |
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| side | side |
Rolled joints (turkey) |
| 1000 | 3 | 200 | 30 ~ 40 | 20 ~ 30 |
Chicken (cut in two) |
| 1000 | 3 | 200 | 25 ~ 30 | 20 ~ 30 |
Chicken legs |
| — | 3 | 200 | 15 ~ 20 | 15 ~ 18 |
Quail |
| 500 | 3 | 200 | 25 ~ 30 | 20 ~ 25 |
Vegetable gratin |
| — | 3 | 200 | 20 ~ 25 | — |
St. Jacques shells |
| — | 3 | 200 | 15 ~ 20 | — |
Mackerel |
| — | 3 | 200 | 15 ~ 20 | 10 ~ 15 |
Fish slices |
| 800 | 3 | 200 | 12 ~ 15 | 8 ~ 10 |
(*) Food should be turned during cooking using these times as a guide. |
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The times quoted above are given as a guide and should be adjusted to suit personal taste. | 19 |
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