John Lewis JLBIDOS906 - Manual (Page 32)

32
Hints and tips when turbo
grilling
• 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.
• 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 is 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.
Hints and tips when using
pizza
• Single level cooking using the middle shelf position gives
best results.
• Ensure that food is placed centrally on the shelf for
maximum air circulation.
• Be guided by the cook times and temperatures given on any
packaging.
• Some pizzas should be cooked directly on the oven shelf.
To prevent soiling the oven base, place a baking tray in one
of the lower shelf positions.
• The material and finish of the baking trays and dishes used
will affect base browning. Enamelware, dark heavy or non-
stick utensils increase base browning. Shiny aluminium or
polished steel trays reflect the heat away and give less base
browning.
Hints and tips when defrosting
• Place the frozen food in a single layer where possible and
turn it over half way through the defrosting process.
• The actual speed of defrosting is influenced by room
temperature. On warm days defrosting will be faster than
on cooler days.
• It is preferable to thaw fish, meat and poultry slowly in the
fridge. However, this process can be accelerated by using
the defrost function. Small or thin fish fillets, frozen peeled
prawns, cubed or minced meat, liver, thin chops, steaks
etc., can be thawed in 1 – 2 hours.
• A 1kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon as
possible during the thawing process.
• Joints of meat up to 2kg/4½lb in weight can be thawed
using the defrost function.
• All joints of meat and poultry must be thawed thoroughly
before cooking.
• Always cook thoroughly immediately after thawing.
• Do not leave food at room temperature once it is
defrosted. Cook raw food immediately or store cooked
food in the fridge, once it has cooled.
• Care must always be taken when handling foods in the
home. Always follow the basic rules of food hygiene to
prevent bacterial growth and cross contamination when
defrosting, preparing, cooking, cooling and freezing foods.