The indicator windows for selector and ovenselected. Be prepared to adjust temperature and
temperature control will illuminate.shelf positions during cooking, if necessary.
The oven fan and internal oven light will come on.Turn food over during cooking, as necessary.
The control cooling fan will operate after a short time.Ensure that ready prepared or cooked chilled dishes,
It will run on after the controls are switched off untile.g. shepherds pie, moussaka, lasagne, etc., are
the appliance has cooled.piping hot throughout before serving.
HINTS AND TIPSA temperature range of 140-220°c and shelf
positions 3 and 4 are suitable for most foods. Be
Prepare foods in the same way as for conventionalprepared to make adjustments during cooking to suit
grilling. Brush lean meats and fish lightly with a littleindividual requirements. If thermal grilling on more
oil or butter to keep them moist during cooking.
than one level, it may be necessary to interchange
Most foods should be placed on the grill pan grid inthe food on the shelves during cooking.
the 'high' position in the grill pan to allow maximumCOOKING TIMES
circulation of air around the food. Food such as fish,
liver and kidneys may be placed directly onto theCooking is more gentle, therefore food generally
trivet in the grill pan, if preferred.takes a little longer to cook with thermal grilling
The use of the trivet beneath the grid when grillingcompared with conventional grilling. One of the
fatty foods will help minimise splashing.advantages is that larger loads can be cooked at the
same time.
Accompaniments such as tomatoes and mushroomsA general guide to cooking times is given below but
may be placed below the grid when grilling meat, orthese times may vary slightly depending on the
in a separate dish on a lower shelf.thickness and quantity of food being cooked.
Foods will cook more quickly the closer they are to
the grill element and the higher the temperatures
FOODGrill and Economy GrillThermal Grill
TempTimeTempTime
(°C)(Mins per side) (°C)(Mins)
Bacon Rashers2102-32008-12
Beefburgers2006-1019010-15
Chicken Joints17010-1516035-45
Chops- Lamb1807-1017020-25
- Pork18010-1517025-35
Fish- Whole Trout/Herring1708-1217010-20
- Fillets Plaice/Cod1704-617010-20
Kebabs18010-1517020-30
Kidneys- Lamb/Pig1704-618010-15
Liver- Lamb/Pig1705-1018020-30
Sausages18010-1519010-15
Toast2501-2--
Heating through and
Browning, e.g. au-gratin,--17020-30
lasagne, shepherd's pie. depending on size depending on size
Browning dishes only2303-5--
The times quoted above are given as a guide and should be adjusted to suit personal taste.
14 |