3) THE CONVENTIONAL GRILL The full width conventional grill with fully variable heat control provides the traditional grilling facility with the door closed. Food is placed beneath the grill element, the control is adijusted and the food is turned as necessary during cooking. Dishes which require additional top browning after cooking may be finished off under the grill. HINTS AND TIPS � Wash, dry and trim meats and fish, as necessary. Brush lightly with oil or melted butter to keep them moist and baste occasionally during cooking, as required. � Place food on the grill pan grid in the grill pan or direct on the base of the grill pan. � Adjust the grid and grill pan runner position to allow for different heights of food. � Tomatoes and mushrooms may be placed underneath the grid when grilling meats. � Preheat the grill for a few minutes before cooking. Adjust the heat setting and the shelf level, as necessary during cooking. � Turn foods over during the cooking time, as necessary.
4) TERMAL GRILLING Thermal grilling in the main oven with the door closed offers an alternative method of cooking foods normally associated with conventional grilling. The grill element and the fan operate, circulating hot air around the food to assist the cooking process which reduces the need to check and turn food so often. With the exception of toast and rare steaks, you can thermal grill all the foods you would normally cook under the conventional grill. The lower part of the oven can be used to cook accompaniments such as mushrooms and tomatoes at the same time. Dishes prepared in advance, such as shepherd's pie, lasagne and au gratin dishes can be heated through and browned on the top using the thermal grilling function. 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 foods should be placed on the grill pan grid in the 'high' position to allow maximum circulation of air around the food. Foods such as fish, liver and kidneys may be placed directly onto the base of the grill pan, if preferred. � Accompaniments such as tomatoes and mushrooms may be placed below the grid when grilling meats. This will help to prevent fat splashing. Alternatively, place in a separate disch on a lower shelf beneath the grill pan. � Foods will brown and cook more quickly the closer they are to the grill element and at higher temperatures. Be prepared to adjust temperatures and shelf positions during cooking, if necessary. Be guided by the temperatures and shelf positions recommended. � Turn foods over during the cooking time, as necessary. � Use thermal grilling for steaks, only if you require medium or well done results. Rare steaks should be cooked under the conventional grill. � Ensure that prepared or cook-chill dishes, e.g. shepherd's pie, moussaka, lasagne, etc., are piping hot throughout, before serving. � A temperature range of 140-200°C and shelf positions 3 and 4 are suitable for most foods. Be prepared to make 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.
