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Grilling
Fan Grill
- Use the Fan Grill function for meat, fish, poultry and vegetables.
- Always pre-heat for at least 5 minutes before Fan Grilling.
- It is not necessary to turn food when Fan Grilling. Only one side of the food,
however, will become brown.
- The door must be closed when using Fan Grill .
- When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
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 to be grilled
Lean thin sausages
Thick sausages
Lean beef fillet steak
Chicken breast fillet
Whole butterflied chicken
Thin white fish fillets
Thick fish fillets, cutlets or steaks
Oily fish
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
Temperature / Shelf level / Duration
80
[°C]
180
3
180
3
220
3
200
3
200
1
220
3
200
3
200
3
190
3
220
3
200
3
220
2
200
3
200
3
[min.]
8–10
15–20
6–12
14–18
30–35
6–10
10–15
8–12
12–16
8–10
12–15
20–25
12–15
12–15
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