Before we start, I should point out I’m using the word “grill” in the British sense - a heating element at the top of the oven which radiates heat vertically downwards to cook food from above (said food is usually on a “grill tray” - a wire rack resting in a metal tray, allowing fat to run off). I think Americans would call this as a “broiler”.
Right, now we’ve sorted the terminology, here’s the question
Every electric grill I’ve ever used in the past has had settings for high, medium and low. Recipes (and packet foods) always state whether you should set the grill to high, medium or low. The “HML” system is pretty standardised.
Except on my oven, of course. Here’s a pic of the control panel (there are no other controls out of shot). The leftmost control is the “mode” dial; setting this to the last position activates the grill. So far, so good. However, there is no setting for grill temperature in the familiar HML way - instead, the temperature dial on the right is used to set the temperature in absoute degrees.
What I can’t find out is what settings on the temperature dial equate to high, medium and low for the purpose of following a recipe. RTFM, right? Well yeah - the manual helpfully states that I should set the dial “to the desired temperature” when grilling. Thanks for that.
I’ve coped so far by always setting the dial to 200C on the not very scientific principle that it’s in the middle of the dial, more or less, and hoping for the best. This seems to work OK, but it would be nice to be more accurate. So - are these things standardised? Does a medium setting always equal a particular temperature?