Grilling tips

Fan Grilling guide (Fan Grill ￿)

Use the Fan Grill function for meat, fish, poultry and vegetables.

Always pre-heat for at least 5 minutes before Fan Grilling.

It is not necessary to turn food when Fan Grilling.

The door must be closed during Fan Grilling.

When using red meat, pat the meat dry before Fan Grilling as this encourages a richer colour.

Note: all temperatures are approximations and must be varied according to the thickness and preparation of the meat. The chart below is a suggested guide only. Personal taste and size of serves will vary times and temperatures. We recommend you monitor cooking results for best outcomes.

Food

Temperature

Shelf level

Total grilling time

 

in °C

 

in min.1)

Lean thin sausages

180-190

2

8-10

Thick sausages

180

2

15-20

Lean beef fillet steak

220

3

6-12

Chicken breast fillet, plain or a dry marinade

200

2-3

14-18

Chicken breast fillet, with a wet marinade

200

2

14-18

Whole butterflied chicken

200

1

35-40

Thin white fish fillets

220

3

6-10

Thick fish fillets, cutlets or steaks (on anti-

200

3

10-15

splash insert placed in the universal tray)

 

 

 

Oily fish (on anti-splash insert placed in the

200

3

8-12

universal tray)

 

 

 

Lamb loin chops

190

2

12-16

Lamb back straps

220

3

8-10

Vegetables, capsicum, zucchini, sweet potato,

200

3

12-15

eggplant

 

 

 

Potato wedges or small roast potatoes

220

2

20-25

Kebabs and satays (red meat)

200

3

12-15

Chicken satays

200

3

12-15

Fan Grilling can be used for small roasts but is only recommended for lean, tender cuts of meat, eg lamb racks, rump roasts, and beef fillet. Fan Grill the roast at 180 - 200 °C on shelf level 1 or 2, depending on thickness.

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Miele H 5030 BM, H 5040 BM installation instructions Grilling tips, Fan Grilling guide Fan Grill

H 5030 BM, H 5040 BM specifications

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