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Grilling tips
Fan Grilling guide (Fan Grill \)
– Use the Fan Grill function for meat, fish, poultry and vegetables.
– Insert grease filter when Fan Grilling.
– 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.
– Most Fan Grills are cooked on shelf position 4 (top shelf position) Thicker cuts
of meat and sausages can be cooked on shelf position 3.
– 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 scotch fillet steak
Chicken breast fillet
Whole butterflied chicken
White fish fillets (in grill tray)
Thick fish fillets, oily fish (on rack over grill tray)
Lamb loin chops
Lamb back straps
Vegetables, capsicum, zucchini, sweet potato,
eggplant
Potato wedges or small roast potatoes
Kebabs and satays (red meat)
Fan grilling can be used for small roasts but is only recommended for tender cuts
of meat, eg lamb racks, rump roasts, and beef fillet. Fan Grill at 200 °C on shelf
position 2, approx 25 minutes depending on thickness.
36
Food
Temperature
Shelf level
in °C
190
4
190
3
230
4
180
4
200
2
220
4
200
4
190
4
200
4
190
4
200
2
200
4
Total grilling time
1)
in min.
10-12
15-20
6-12
14-18
30-35
6-10
6-10
12-14
8-10
12-15
15-25
12-15
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