Grilling tips
Fan Grilling guide (Fan Grill )
–Use the Fan Grill function for meat, fish, poultry and vegetables.
–Always
–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 | 2 | ||
Thick sausages | 180 | 2 | |
Lean beef fillet steak | 220 | 3 | |
Chicken breast fillet, plain or a dry marinade | 200 | ||
Chicken breast fillet, with a wet marinade | 200 | 2 | |
Whole butterflied chicken | 200 | 1 | |
Thin white fish fillets | 220 | 3 | |
Thick fish fillets, cutlets or steaks (on anti- | 200 | 3 | |
splash insert placed in the universal tray) |
|
|
|
Oily fish (on | 200 | 3 | |
universal tray) |
|
|
|
Lamb loin chops | 190 | 2 | |
Lamb back straps | 220 | 3 | |
Vegetables, capsicum, zucchini, sweet potato, | 200 | 3 | |
eggplant |
|
|
|
Potato wedges or small roast potatoes | 220 | 2 | |
Kebabs and satays (red meat) | 200 | 3 | |
Chicken satays | 200 | 3 |
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.
59
