Bedienungsanleitung Ariston DB62 (Seite 18 von 32) (Englisch)

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Main 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 is left closed.

If required, fan grilling can be timed using the Oven

Auto timer.

Follow the timer instructions (see Timer Operation)

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 instructions

1. Open the oven door.

2. Select the correct shelf position, as stated in the

chart (see Fan Grilling Roasting 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.

Meat pan and roasting rack.

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.

! 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 Fan Grilling Roasting 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 chart (see Fan

Grilling Roasting Chart) 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.

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