Bedienungsanleitung Indesit FIDM20 (Seite 26 von 44) (Englisch)

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Main Oven - Fan Grilling (FIDM20 only)

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.

Do not use the oven without the removable oven roof in position with its front flange

facing downwards.

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).

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.

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 crisp-

ness 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.

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 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 period. If cooking stuffed poultry

allow slightly longer cooking time.

Meat pan and

roasting rack

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