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Grilling
52
Fan Grill
- Use the Fan Grill function for meat, fish, poultry and vegetables.
- Always pre-heat for at least 5minutes before Fan Grilling.
- It is not necessary to turn food when Fan Grilling. Only one side of the food,
however, will become brown.
- The door must be closed when using Fan Grill.
- When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
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 to be grilled
[°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 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 200 4 10–15
Oily fish 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
Temperature / Shelf level / Duration
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