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 to desired temperature before Fan Grilling.
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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.
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 grilling
and roasting insert placed in the universal tray)
200 3 10–15
Oily fish (on grilling and roasting 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
40
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