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Main Oven - Fan Grilling
GB
Fan grilling is a combination of heat from the grill
element and the oven fan circulating the hot air
around the food.
Joints of meat and poultry will be browned as if they
were cooked on a rotisserie or spit but more
economically as the door left closed.
If required, fan grilling can be timed using the Oven
Auto timer.
Follow the timer instructions before selecting fan grill
and the required temperature.
! If Manual fan grilling is required always ensure the
timer is set to Manual.
Operating Instruction
1. Open the oven door.
2. Select the correct shelf position, as stated in the
chart (see Fan Grilling Roasting Chart).
3. Turn the selector switch to the Fan grill position.
4. Turn the oven thermostat control to the required
temperature (see Fan Grilling Roasting Chart).
5. Position the meat pan centrally under the grill
elements.
6. Close the oven door.
7. After use always return both controls to the off
position.
8. If the oven timer was used, reset to manual.
• As with the fan oven cooking there is no need to
pre-heat the oven - yet another economy feature.
Also you can cook more than one thing at a time
- even up to 4 small chickens.
Meat pan and
roasting rack
16
Temperatures
These will be similar to those used for the more
traditional form of roasting but the guide will give
you an indication of which temperature to set the
Thermostat.
! Remember that because of the way the oven is
heated this is a more economical way of roasting.
General Recommendations
Most types of meat and poultry cooked by this
method will have an all over brownness and
crispness on the outside. The only exceptions are
very lean joints, such as veal, which, because of its
low fat content, is better cooked using conventional
heating.
1. Always place the pan on the shelf position
recommended (see Fan Grilling Roasting Chart).
2. There is no need to preheat the oven before
cooking and all fan grilling should be carried out
with the oven door closed, this saves energy.
The cooking temperatures and times are
calculated from a cold oven.
3. After rinsing and drying meat, place on the food
roasting support rack over the pan supplied.
4. Position meat in oven as recommended in the
roasting chart.
5. Fan grilling is ideally suited for cooking all types
of poultry and larger joints of meat (e.g. stuffed,
rolled joints and legs of pork and lamb). Results
will be as if you had cooked the food on a
rotisserie. If you use frozen meat or poultry it
must be completely defrosted before it is
cooked.
6. When cooking a joint always grill it with the fat
side uppermost in order to crisp it. For bigger
joints or where there is little bone, grill at the
lower temperature given in the chart (see Fan
Grilling Roasting Chart) and cook for a longer
time per kg.
7. When cooking any type of poultry, start grilling
the underside uppermost and turn breast
uppermost about a third to halfway through the
cooking period. If cooking stuffed poultry allow
slightly longer cooking time.