FAN GRILL
NOTE: Door must be closed in Fan Grill Mode ( warm up the oven before setting the fan grill function )
Fan grilling is a combination of direct heat and circulated hot air which gives the appearance and flavor similar to rotisserie cooking which is ideal for single level roasts. Direct infrared heat from the grill element is circulated by the fan to cook the food, which should be positioned as near to the centre of the oven as possible.
For best cooking results, it is recommended that food be turned once only. 1- Oven door must be closed in Fan grill mode.
2- Place food on grill rack and pan supplied (ensure grill rack is inverted to the high position to allow best circulation of air) as close to the centre of the oven as possible.
3- Select FAN GRILL mode.
4- Set the oven to the desired temperature. (see note below and refer to FAN GRILL temperature guide).
5- When cooking is complete turn the oven off.
NOTE:
Large grill pans or roasting dishes can restrict the circulation of air in the oven. To prevent moisture condensing in the cooler lower sections of the oven, preheat the oven for approximately 10 minutes, using CONVENTIONAL OVEN or HIGH BAKE modes, prior to fan grilling.
NOTE: The temperature setting in FAN GRILL mode must not exceed 200°C. The grill element has a safety shutdown at approximately 200°C.
Fan grill guide
These cooking charts are intended as a guide only. Temperatures and cooking times may vary to suit individual tastes.
| Type of meat/poultry/fish |
| Oven Temperature 0C |
| Approximate Cooking Time |
| |
|
|
|
| ||||
| Chicken – whole |
| 1750 | - 1850 |
| 30 minutes per lb |
|
| pieces |
| 1850 | - 1950 |
|
| |
| Lamb - loin/rack |
| 1750 | - 1850 |
| 25 minutes per lb |
|
| Chops - medium/rare |
| 1750 | - 1850 |
|
| |
| Chops – medium |
| 1750 | - 1850 |
|
| |
| Beef - Steak – rare |
| 1750 | - 1850 |
|
| |
| Steak – medium |
| 1750 | - 1850 |
|
| |
| Steak – well done |
| 1750 | - 1850 |
|
| |
| Pork Chops – medium/rare |
| 1900 | - 2000 |
|
| |
| Chops - medium |
| 1750 | - 1850 |
|
| |
| Chops – well done |
| 1750 | - 1850 |
|
| |
| Sausages - thin |
| 1750 | - 1850 |
|
| |
| thick |
| 1750 | - 1850 |
|
| |
| Fish fillets |
| 1750 | - 1850 |
|
| |
| Sliced vegetables |
| 1800 | - 1900 |
|
| |
| Tomato halves |
| 1900 | - 2000 |
|
| |
| Crumb Based dishes |
| 1750 | - 1850 |
|
| |
| Pasta dishes |
| 1750 | - 1850 |
|
| |
22
