G
B
20
M
ain
O
v
e
n
-
F
an
G
rilling
(
F
I
D20
o
nly
)
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
M
anual
fan
grilling
is
r
e
q
uir
e
d
always
e
nsur
e
t
h
e
t
im
e
r
is
s
et
t
o
M
anual.
O
p
e
ra
t
ing
Ins
t
ruc
t
ion
1
.
O
pen
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
re
q
uired
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
.
T
e
m
p
e
ra
t
ur
e
s
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.
G
e
n
e
ral
R
e
comm
e
nda
t
ions
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
