Fan Grilling guide (Fan Grill \)
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Use the Fan Grill function for meat, fish, poultry and vegetables.
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Always pre-heat for at least 5 minutes before Fan Grilling.
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It is not necessary to turn food when Fan Grilling.
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The door must be closed during Fan Grilling.
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When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
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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 6
[°C]
+
[min.]
Lean thin sausages 180 4 8–10
Thick sausages 180 4 15–20
Lean beef fillet steak 220 5 6–12
Chicken breast fillet, plain or a dry marinade 200 4 14–18
Chicken breast fillet, with a wet marinade 200 4 14–18
Whole butterflied chicken 200 3 30–35
Thin white fish fillets 220 5 6–10
Thick fish fillets, cutlets or steaks (on grilling and roasting
insert placed in the universal tray)
200 4 10–15
Oily fish (on grilling and roasting insert placed in the
universal tray)
200 4 8–12
Lamb loin chops 190 4 12–16
Lamb back straps 220 5 8–10
Vegetables, capsicum, zucchini, sweet potato, eggplant 200 5 12–15
Potato wedges or small roast potatoes 220 3 20–25
Kebabs and satays (red meat) 200 5 12–15
Chicken satays 200 4 12–15
6 Temperature / Shelf level / + Total grilling time
Fan Grilling can be used for small roasts but is only recommended for lean, tender
cuts of meat, eg lamb racks, rump roasts, and beef fillet. Fan Grill the roast at
200 °C on shelf level 3, depending on thickness.
Grilling
65
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