Hotpoint BS61 MK2 - Manual (Page 21)

USING THE OVEN FOR OTHER
FUNCTIONS
FAN GRILLING
As with the Circulaire oven fan 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 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 with the anti-splash trivet in position. It is important that the
anti-splash trivet is used, as it will stop the splashing of fat and help keep the
oven clean.
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.
Pan trivet and
food support rack
21