48
Circulating air grilling
ˆ
For poultry and larger meat cuts.
Always gril with circulating air with
! closed oven door.
❑ It is not necessary to turn the food being
grilled when you use circulating air
grilling.
Exception: Poultry must be turned once
after half at the cooking time has
expired.
1. Set Function selector to
ˆ.
2. Set temperature selector between 160
and 220 depending on the type of meat
and its size.
Grilling on the grate:
❑ Insert grate with meat to be grilled into
the suitable insertion level.
❑ Always place universal drip pan into
the proper insertion level.
❑ Dark meat – e. g. from beef, game and
mutton – browns more quickly than light
meat from veal, pork and poultry.
❑ Light meat and fish fillet are often only
light brown on the surface, but done
and juicy inside.
❑ Several pieces of meat can be grilled at
the same time, e. g. 2 chickens, 2
knuckles or two rolled roasts.
❑ For large or several pieces of meat, the
following always applies:
lower temperature, and longer grilling
time.
Note: With circulating air grilling, the
blower is alternately switched on and off.
