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Main Oven – Fan Grilling
Fan grilling is a combination of heat
from the grill element and the oven fan
circulating the hot air around the food.
Joints of meat and poultry will be
browned as if they were cooked on a
rotisserie or spit but more economically
as the door left closed.
If required, fan grilling can be timed
using the Oven Auto timer.
Follow the timer instructions before
selecting fan grill and the required
temperature.
If Manual fan grilling is required always
ensure the timer is set to Manual.
Do not use the oven without the
removable oven roof in position with its
front flange facing downwards.
Operating Instruction
1. Open the oven door.
2. Select the correct shelf position, as
stated in chart.
3. Turn the selector switch to the Fan
grill position.
4. Turn the oven thermostat control to
the required temperature (see Fan
Grilling Roasting Chart).
5. Position the meat pan centrally
under the grill elements.
6. Close the oven door.
7. After use always return both
controls to the off position.
8. If the oven timer was used, reset to
Manual.
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.
Temperatures
These will be similar to those used for
the more traditional form of
roasting but the guide will give you an
indication of which temperature to set
the Thermostat. But remember that
because of the way the oven is heated
this is a more economical way of
roasting.
General Recommendations
Most types of meat and poultry cooked
by this method will have an all over
brownness and crispness on the outside.
The only exceptions 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.
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.
Meat pan and
roasting rack