!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 minimize 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.Turn the oven control function knob on 
.
2.Turn the thermostat control knob on the required temperature. Select a maximum temperature of 200°C
3.Adjust the grid and grill pan runner position to allow for different thicknesses of food and follow the instructions for grilling.
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.
Defrosting
The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the speed of defrosting. However, please note that the temperature of the kitchen will influence the speed of defrosting.
This function is particularly suitable for delicate food which could be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
!How to Use Defrosting
1.Turn the oven function control knob to 
.
2.Ensure the thermostat control knob is in the OFF position.
Hints and Tips
•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
•ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.
•Frozen food should be placed in a single layer when ever possible and turned over half way through the defrosting process.
•Only joints of meat and poultry up to 2 kg. (4 lb.) are suitable for defrosting in this way.
Cooking chart - Thermal grilling 
Cooking times in the tables do not include
When using the thermal grill cooking function, select a maximum temperature of 200°C.
TYPE OF DISH | Quantity |
| Level | Temperature | Time in minutes | ||
| (gr.) |
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| 4 | °C | lower | upper |
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| 3 | ||||
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| 2 |
| side | side |
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| 1 |
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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 | 2 |
| 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 | |
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14
