Award A9062C, Instruction Manual

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BAKING IN THE OVEN
Grilling
Take extra precautions when grilling.
Intensive heat from infrared heater makes
the oven and the accessories extremely
hot. Use protective gloves and barbecue
accessories!
Perforated roast may produce spurting
of hot grease(sausages).Use long grill
tongs to prevent skin burns and protect
your eyes.
Supervise the grill at all time. Excessive
heat may quickly burn your food and
provoke fire!
Do not let the children in the vicinity of
the grill.
Grill heater is especially suitable for the
preparation of low-fat sausages, meat and
fish fillets and steaks, and for browning
and crisping the roast skin.
Tips for grilling
Grilling should be carried out with the
oven door closed.
Grilling tables indicate the recommended
temperature, guide levels and grilling
times,which may vary according to the
weight and quality of meat.
Grill heater should be pre-heated for 3
minutes.
Oil the grill grid before placing the food,
otherwise food might stick to the grid.
Place the meat upon the grid, then place
the grid upon the grease interception
pan.Insert both trays into the oven guides.
Turn the meat round after half of the
roasting time has expired. Thinner
slices will require only one turn,for larger
chunks you might need to repeat the
procedure.Always use barbecue tongs
to avoid losing excessive juice from meat.
Dark beef meat is grilled quicker than
lighter pork or veal.
Clean the grill,the oven and the access-
ories each time after use.
BAKING IN THE OVEN
BAKING IN THE OVEN
Grill table
Type of meat for grill Weight
(in grams)
(from
bottom up)
Temp
（℃）
Grill time
(in min.)
Meat and sausages
2 beefsteaks, rare 400 5 240 14-16
2 beefsteaks, medium 400 5 240 16-20
2 beefsteaks, well done 400 5 240 20-23
2 pork scrag fillets 350 5 240 19-23
2 pork chops 400 5 240 20-23
2 veal staeks 700 5 240 19-22
4 lamb cutlets 700 5 240 15-18
4 grill sausages 400 5 240 9-14
2 slices of meat cheese 400 5 240 9-13
1 chicken, halved 1400 3 240-250
28-33(1.side)
23-28(2.side.)
Fish
Salmon fillets 400 4 240 19-22
Fish in aluminium foil 500 4 230 10-13
Toast
4 slices of white bread 200 5 240 1,5-3
2 slices of whole meal 200 5 240 2-3
Toast sandwich 600 5 240 4-7
Meat/poultry
Chicken 1000 3 180-200 60-70
Pork roast 1500 3 160-180 90-120
Pork scrag 1500 3 160-180 100-180
Pork knuckle 1000 3 160-180 120-160
Roast beef/ beef fillet 1500 3 190-200 40-80
Shelf
position