Belling XOU250 Installation And User Instructions Manual page 19

CONVENTIONANL GRILLING
This heating system is used for cooking pieces of meat,
not thicker than 3 cm (e.g. steaks, chops, sausages,
fish) and for browning sandwiches, vegetables and
sweet dishes.
Grilling should always be carried out with the door
closed.
• We recommend that the grill is preheated for 5
minutes before cooking.
• Use meat suitable for grilling and cut it into uniform
pieces. Add spices, brush with oil and place on the
pre-oiled wire shelf. Place the shelf in the top shelf
position and insert the enamel drip tray underneath
the grill. After grilling, add salt if desired, and serve.
• The choice of which shelf position to use,
temperature setting and the grilling time depends
on the kind of meat being grilled as well as the
thickness and quality of the meat pieces. Smaller
and thinner pieces of meat can be grilled using a
higher temperature and positioned closer to the grill
element. With larger thicker pieces use a lower
temperature and place further away from the grill
element. The cooking time also depends on how
well you want your food to be done.
• Turn the food over once after having cooked them
for about 2/3 of the required cooking time.
• Frozen meat should be thawed thoroughly first.
FAN GRILLING
This function uses the grill and fan. A uniform air
circulation is created which makes this system perfect
for roasting larger joints of meat (1 kg or more). It gives
similar results to cooking on a rotisserie.
• Preheating is not necessary.
• Place the meat (oiled and salted) on a pre-oiled
wire shelf. Place the shelf on level 2 and insert the
enamel drip tray underneath at level 1.
• You can roast more joints at the same time but only
on one level.
• When roasting, remember that you do need to turn
the meat over in the middle of cooking.
• After the roasting is finished let the meat sit for 10
minutes before cutting it.
G87
COOKING FUNCTIONS CONTINUED
BOTTOM HEAT WITH FAN
Using the bottom heating element and fan is particularly
useful for baking moulded cakes with raisins, brioches,
for warming ready-made dishes and dishes requiring
intensive browning on the bottom.
Use only small-size baking dishes and cake tins with
the rims not higher than the cake. Higher rims prevent
cakes from browning on the top.
FAN DEFROST
When the fan only is in operation, air is circulated evenly
throughout the entire oven and is useful for defrosting
frozen dishes that need to be thawed at room
temperature, and will be consumed unheated (cream,
custard pastry, tarts, fruit etc.)
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