Fan Grilling guide (Fan Grill
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)
– 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.
Food
Temperature
in °C
Shelf level
Total grilling time
in min.
1)
Lean thin sausages
190
4
10-12
Thick sausages
190
3
15-20
Lean scotch fillet steak
230
4
6-12
Chicken breast fillet
180
4
14-18
Whole butterflied chicken
200
2
30-35
White fish fillets (in grill tray)
220
4
6-10
Thick fish fillets, oily fish (on rack over grill tray)
200
4
6-10
Lamb loin chops
190
4
12-14
Lamb back straps
200
4
8-10
Vegetables, capsicum, zucchini, sweet potato,
eggplant
190
4
12-15
Potato wedges or small roast potatoes
200
2
15-25
Kebabs and satays (red meat)
200
4
12-15
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.
Grilling tips
36