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 until the oven has reached the set temperature.
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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 Temperature
in °C
Shelf level Total grilling time
in min.
1)
Lean thin sausages 180-190 4 10-12
Thick sausages 190 3 15-20
Lean beef fillet steak 220 4 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 2 30-35
Thin white fish fillets 220 4 6-10
Thick fish fillets, cutlets or steaks (on
anti-splash insert placed in the universal tray)
200 4 6-10
Oily fish (on anti-splash insert placed in the
universal tray)
200 4 6-10
Lamb loin chops 190 4 12-14
Lamb back straps 220 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
Chicken satays 200 4 12-15
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
180-200 °C on shelf level 2, for approximately 25 minutes depending on
thickness.
For fattier foods such as lamb loin chops and sausages, place the anti-splash
insert in the universal tray and the food on the rack positioned on top of the
universal tray.
Grilling tips
46
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