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BOTTOM OVEN FAN GRILLING
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.
Operating Instruction
. Open the oven door.
. Select the correct shelf position, as stated in chart.
. Turn the selector switch to the Fan grill position.
. Turn the oven thermostat control to the required
temperature (see Fan Grilling Roasting Chart).
. Position the meat pan centrally under the grill elements.
. Close the oven door.
. After use always return both controls to the off position.
. If the oven timer was used, reset to Manual. As with the
fan oven cooking there is no need to preheat 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.stued, 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 tempe-rature 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 pe-riod. If cooking
stued poultry allow slightly longer cooking time.
BOTTOM OVEN CONVENTIONAL OVEN
Operating Procedure
. Ensure Oven Timer is set to Manual.
. Position rod shelf as recommended in the chart for
food being cooked.
. Position food centrally under grill element.
. Turn the selector switch to the conventional
ovenposition.
. Turn the oven thermostat control to the required
temperature setting (see oven temperature charts). The
oven light will remain on. The oven indicator light will
remain on until the oven reaches the set temperature.
This light will then automatically cycle on and off during
cooking as the oven temperature is controlled.
. After use always return both controls to the off position
and close the oven door.
nl in nos moels
nl in nos moels
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