Fan Grilling guide (Fan Grill
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– Use the Fan Grill function for meat, fish, poultry and vegetables.
– Always pre-heat to desired temperature 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.
– 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.
Fan Grill:
Food
Temperature
in °C
Shelf level
Total grilling time
in min.
Lean thin sausages
180
3
8–10
Thick sausages
180
2–3
15–20
Lean scotch fillet steak
220
3
6–12
Chicken breast fillet, plain or a dry marinade
200
3
14–18
Chicken breast fillet, with a wet marinade
200
3
14–18
Whole butterflied chicken
200
1
30–35
Thin white fish fillets (in universal tray)
220
3
6–10
Thick fish fillets, cutlets or steaks (on
anti-splash insert placed in the universal tray)
200
3
10–15
Oily fish (on anti-splash insert placed in the
universal tray)
200
3
8–12
Lamb loin chops
190
3
12–16
Lamb back straps
220
3
8–10
Vegetables, capsicum, zucchini, sweet potato,
eggplant
200
3
12–15
Potato wedges or small roast potatoes
190–220
2
20–25
Kebabs and satays (red meat)
200
3
12–15
Chicken satays
200
3
12–15
Fan Grilling can be used for small roasts but is only recommended for lean, tender
cuts of meat, like lamb racks, rump roasts, and beef fillet. Fan Grill the roast at
200 °C on shelf level 1, for approx. 25 minutes, depending on thickness.
Grilling tips
36
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