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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.
Most food should be placed on the grill pan grid in
the 'high' position in the grill pan to allow maximum
circulation of air around the food. Food such as
fish, liver and kidneys may be placed directly onto
the trivet in the grill pan if preferred.
The use of the trivet beneath the grid when grilling
fatty foods will help minimise splashing.
Accompaniments such as tomatoes and
mushrooms may be placed below the grid when
grilling meats, or in a separate dish on a lower
shelf.
Foods 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.
Turn food over during cooking as necessary.
Ensure that ready prepared or cooked chilled
dishes e.g. shepherds pie, moussaka, lasagne,
etc., are piping hot throughout before serving.
A temperature range of 140-220°C and shelf
positions 3 and 4 are suitable for most foods. Be
prepared to make suitable adjustments during
cooking to suit individual requirements. If thermal
grilling on more than one level, it may be
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 this page
but these times may vary slightly depending on the
thickness and quantity of food being cooked.
ROTITHERM FAN ASSISTED GRILLING
CHART
FOOD SHELF TEMP
(°C)
TIME (mins
in total)
Bacon Rashers
Beefburgers
Chicken Joints
Chops - Lamb/Pork
Fish - Whole
Trout/Mackerel
Fillets - Plaice/Cod
Kebabs
Kidneys -Lamb/Pig
Liver -Lamb/Pig
Sausages
Steaks -Medium
Steaks - Well Done
Heating through
and Browning, e.g.
au-gratin,lasagne,
shepherd's pie.
4
4
4
4
4
3
3
4
4
4
4
4
4
3
200
190
160
170
170
170
170
170
180
180
190
220
220
170
8-12
10-15
35-45
20-25
25-35
10-20
10-15
20-30
10-15
20-30
10-15
8-10
each side
10-12
each side
20-30
depends on
size
NOTE: Shelf positions are counted from the bottom of
the oven.
Times quoted above are given as a guide and should
be adjusted to suit personal taste.
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