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Main Oven - Fan Grilling
(BD62SS/2 & BD52B/2 - BD52K/2 -
BD52P/2)
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.
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, next
page).
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 Recommenda
tions
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 tempera-
ture 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