With the invention of the turbo grill, items that had taken a long time to cook could be done in a snap. First made in the Philippines in the 1970s, turbo broilers were soon available around the world. While not commonly seen anymore in North America due to the advent of convection cooking, the turbo grill can sit on a countertop and produce large meals while taking up very little kitchen space. Every grill is different, and the manufacturer's instructions should be followed, but there are some general steps that can be followed while creating a culinary masterpiece with just about any grill.
Cut the normal cooking time of a recipe in half if it calls for baking in a regular oven. Lower the cooking temperature as well by about 10 degrees from conventional oven directions.
Season the recipe, whether a roast or casserole or vegetables, as you would normally, but reduce, if not completely eliminate, any oils that are usually used to brown the food. The air moving around in the grill constantly keeps the food moist and allows the food to utilise its own natural oils for flavour.
Pour a slight amount of water into the bottom of the oven to help the food stay moist during cooking. Add more if you wish to steam the food.
Place the food on the rack of the oven and secure the lid tightly. Turn it on to the temperature you desire, and set the timer to the cooking time.
Allow the food to cook without opening the lid until the timer goes off. Slowly open the lid and check any meat to make sure it's done using a meat thermometer. If it's undercooked, cook it for another five minutes and test again. Continue this process until the meat is completely cooked.
Be careful when opening the lid, especially if steaming food, as the steam that comes up from the grill can burn.