HINTS AND TIPSlTurn food over during cooking as necessary.
lPrepare 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.
lEnsure that ready prepared or cooked chilled
dishes e.g. shepherds pie, moussaka, lasagne,
etc., are piping hot throughout before serving.
lMost food should be placed on the grill pan grid
in the 'high' position in the grill pan to allowlA temperature range of 140-220°C and shelf
maximum circulation of air around the food. Foodpositions 3 and 4 are suitable for most foods. Be
such as fish, liver and kidneys may be placedprepared to make suitable adjustments during
directly onto the trivet in the grill pan if preferred.
cooking to suit individual requirements. If thermal
lThe use of the trivet beneath the grid whengrilling on more than one level, it may be
grilling fatty foods will help minimise splashing.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 34
but these times may vary slightly depending on the
lAccompaniments such as tomatoes andthickness and quantity of food being cooked.
mushrooms may be placed below the grid when
grilling meats, or in a separate dish on a lower
shelf.
lFoods 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.
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ACEC
