Instructions for use, installation and connection
19
Grilling and browning (barbecue)
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Take extra precautions when grilling.
Intensive heat from infrared heater
makes the oven and the accessories
extremely hot. Use protective gloves
and barbecue accessories!
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Perforated roast may produce
spurting of hot grease (sausages).
Use long grill tongs to prevent skin
burns and protect your eyes.
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Supervise the grill at all times.
Excessive heat may quickly burn your
roast and provoke fire!
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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
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Grilling should be carried out with the
oven door closed.
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Grilling tables indicate the recommended
temperature, guide levels and grilling
times, which may vary according to the
weight and quality of meat.
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Always insert the grease filter when
grilling.
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Grill heater should be pre-heated for 3
minutes.
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Oil the grill grid before placing the food,
otherwise food might stick to the grid.
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Place the meat upon the grid, then place
the grid upon the grease interception
pan. Insert both trays into the oven
guides.
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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.
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Dark beef meat is grilled quicker than
lighter pork or veal.
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Clean the grill, the oven and the
accessories each time after use.
