Bedienungsanleitung Hotpoint DBS 539 CW S (Seite 19 von 44) (Englisch)

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Main Oven - Fan Grilling

(DX937CXS-DH93XS-DH93KS-DH93CXS- DH93CK),

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

1. Open the oven door.

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

page).

5. Position the meat pan centrally under the grill ele-

ments.

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.

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 recom-

mended. (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.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 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 stuffed poultry allow slightly longer

cooking time.

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