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Text excerpt from page 16 (click to view)
F How to Use the Thermal
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.
Pieces
Grill
1. Switch the oven ON.
THERMAL GRILLING PRE-SET TEMPERATURE: 180°C TEMPERATURE SELECTION 50°C - 200°C DO NOT EXCEED 200°C
2. Press the Cooking Function Control Button until the pilot light to the left of comes on. 3. If necessary, press the "Increase" or the "Decrease" buttons to adjust the temperature setting.
Hints and Tips
Prepare foods in the same way as for conventional grilling. 4. Adjust the grid and grill pan runner position to allow Brush lean meats and fish lightly with a little oil or butter to for different thicknesses of food and follow the keep them moist during cooking. instructions for grilling.
Cooking Chart - Grilling
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. TYPE OF FOOD pre-heat minutes
800 600 800 500 700 500 500 4 4 8 8 4 4 6 6 Beef fillets Pork chops Spare ribs Sausages Kebabs Chicken breasts Sole Toast bread -
GRILL - INNER GRILL
shelf level
4 4 4 4 4 4 4 4
Temp. °C
250 250 250 250 250 250 250 250
1st side
8-10 8-10 6-8 8-10 10-12 10-12 6-8 3-4
cooking time (in mins) *
4-6 5-8 4-6 4-6 5-7 5-7 4-6 1-2
2nd side
Quantity Grams
TYPE OF FOOD pre-heat minutes
-
THERMAL GRILLING Select a maximum temperature of 200°C
shelf level
3 3 3 2 3 3 3 3 3 3 3
Quartered chicken Chickens Guinea fowl Pigeons Quail Vegetable gratin Toasted sandwiches St. Jacques shells Mackerel Fish slices
Beef / Lamb Pork
cooking time in (mins) * 1st side 2nd side
30-40 25-30 30-35 35-40 35-40 25-30 15-25 3-5 15-20 10-20 10-15 20-30 15-20 25-30 30-35 30-35 20-25 1-2 6-8 8-10
16
(*) Food should be turned during cooking using these times as a guide. The times quoted above are given as a guide and should be adjusted to suit personal taste.
