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Grilling tips
Fan Grilling guide (Fan Grill \)
– Use the Fan Grill function for meat, fish, poultry and vegetables.
– Always pre-heat until the oven has reached the set temperature.
– 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.
Lean thin sausages
Thick sausages
Lean beef fillet steak
Chicken breast fillet, plain or a dry marinade
Chicken breast fillet, with a wet marinade
Whole butterflied chicken
Thin white fish fillets
Thick fish fillets, cutlets or steaks (on
anti-splash insert placed in the universal tray)
Oily fish (on anti-splash insert placed in the
universal tray)
Lamb loin chops
Lamb back straps
Vegetables, capsicum, zucchini, sweet potato,
eggplant
Potato wedges or small roast potatoes
Kebabs and satays (red meat)
Chicken satays
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 2, for approximately 25 minutes depending on
thickness.
For fattier foods such as lamb loin chops and sausages, place the anti-splash
insert in the universal tray and the food on the rack positioned on top of the
universal tray.
46
Food
Temperature
Shelf level
in °C
180-190
4
190
3
220
4
200
4
200
4
200
2
220
4
200
4
200
4
190
4
220
4
190
4
200
2
200
4
200
4
Total grilling time
1)
in min.
10-12
15-20
6-12
14-18
14-18
30-35
6-10
6-10
6-10
12-14
8-10
12-15
15-25
12-15
12-15
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