Belling 487 Installation And User Instructions Manual page 21

Temperatures
General
recommendations
Fan Grilling
As with the fan oven cooking there is no need to pre-heat the oven – yet
another economy feature. Also you can cook more than one thing at a
time – even up to 4 small chickens.
These will be similar to those used for the more traditional form of
roasting but the guide will give you an indication of which temp-
erature to set the Thermostat. But remember that because of the
way the oven is heated this is a more economical way of roasting.
Most types of meat and poultry cooked by this method will have an
all over brownness and crispness on the outside. The only excep-
tions are very lean joints, such as veal, which, because of its low fat
content, is better cooked using conventional heating.
1. Always place the pan on the shelf position recommended. (See
Chart).
2. There is no need to preheat the oven before cooking and all fan
grilling should be carried out with the oven door closed, this
saves energy. The cooking temperatures and times are
calculated from a cold oven.
3. After rinsing and drying meat, place on the food roasting
support rack over the pan supplied with the anti-splash tray in
position. It is important that the anti-splash tray is used, as it will
stop the splashing of fat and help keep the oven clean.
4. Position meat in oven as recommended in the roasting chart.
5. Fan grilling is ideally suited for cooking all types of poultry and
larger joints of meat (e.g. stuffed, rolled joints and legs of pork
and lamb). Results will be as if you had cooked the food on a
rotisserie. If you use frozen meat or poultry it must be
completely defrosted before it is cooked.
6. When cooking a joint always grill it with the fat side uppermost
in order to crisp it. For bigger joints or where there is little
bone, grill at the lower temperature given in the table and cook
for a longer time per kg.
7. When cooking any type of poultry, start grilling the underside
uppermost and turn breast uppermost about a third to halfway
through the cooking period. If cooking stuffed poultry allow
slightly longer cooking time.
Anti-splash tray and
food support rack.
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