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Main Oven - Fan Grilling
(DE77 & DQ77)
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.
Do not use the oven without the removable oven roof in position with its front flange
facing downwards.
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).
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 Recommendations
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 temperature 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
