9
Grilling and broiling:
• For broiling or grilling with a halogen oven,
the temperature should be set between
220-250°C.
• To bring the food closer to source of the
heating air, the high rack should be used.
• Add hickory liquid smoke or mesquite to
get a smoky avour.
• Any seasoning should be applied to the
surface of the meat.
• If the sh or meat is lean, spray the rack or
grill with non-stick vegetable oil, or brush
with cooking oil prior to arranging the sh/
meat on the grill.
• This will minimise food sticking to the grill.
• For browner or more seared surfaces,
broil on both sides as with thick stocks or
steaks.
• For thinner pieces, no turning is necessary.
• As with toasting, items to be grilled should
be placed on the high rack and should be
between 220-240°C. When deciding the
best temperature setting to use, consider
the thickness of the food.
• A 3cm thick steak would require a lower
temperature and longer cooking time than
a 1cm thick steak. Also remember that
frozen food like burgers need a longer
cooking time.
• You may wish to turn the food halfway
through the grilling process to ensure even
colouring.
Pies:
• For pre-cooked chilled pies, simple place
on a high rack for 8 - 12 minutes at 220°C.
• For frozen/uncooked pies, use the same
position and temperature and increase the
temperature, depending on the size and
content of the pie.
Bread rolls:
• To reheat fresh bread rolls, wrap each roll
with foil, place on the low rack and heat at
200°C for 5-7 minutes.
• If the rolls are a few days old they can be
brushed with a little milk, placing them on
the high rack and heating for 6-9 minutes
at 180°C.
Frozen food:
• Large items like meat joints or poultry
cannot be cooked from frozen and must
be thawed thoroughly rst, however, some
foods cook best from frozen.
• Simply follow the cooking instructions on
the packaging as a guideline.
• Due to the ecient nature of the halogen
oven, the cooking time for frozen products
is often shorter than that of a conventional
oven.
Baking:
• The temperature for the cooking of
uncovered dishes is usually 20 to 40°C
lower than in the traditional oven.
• No pre-heating is necessary in the halogen
oven when baking. Often, the centre of the
cake batter will take longer to cook than
the section closest to the rim.
• A bunt cake pan or tube pan is
recommended for use, rather than a larger
layered cake pan.
