Elba 9T VBC 634, Instructions For The Use

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23
USE OF THE GRILL
Switch the grill on, setting the two knobs:
•
Function selector to or position.
•
Thermostat selector to position
225 °C
for 15 minutes then to
175 °C
.
Leave to warm up for approximately 5 minutes
with the
door closed
.
Place the food inside positioning the rack as
near as possible to the grill.
Insert the drip pan under the rack to collect
the cooking juices.
Grilling with the oven door closed and do
not for longer than 30 minutes at any one
time.
Attention: the oven door becomes very hot
during operation.
Keep children away.
ROASTING
To obtain classical roasting, it is necessary to
remember:
•
that it is advisable to maintain a
temperature between 180 °C and 200 °C.
•
that the cooking time depends on the
quantity and the type of foods.
ROTISSERIE
This is used for spit roasting under the grill
and comprises:
• an electric motor fitted to the rear of the
oven
•
a stainless steel skewer provided with
slide-out heatless handgrip and two sets
of adjustable forks
• a skewer support to be fitted in the middle
runner.
The rotisserie motor is operated by the oven
selector to
position.
USE OF THE ROTISSERIE (fig. 5.3)
•
Insert the tray into the lowest rack holders
of the oven and insert the rod support
into the intermediate rack holders.
•
Put the meat to be cooked onto the rod,
being careful to secure it in the center
with the special forks.
•
Insert the rod into the motor opening and
rest it onto the support of the spit collar;
then remove the grip by turning it to the
left.
The rotation direction of the rotisserie can
be either clokwise or counter-clockwise.
DISHES TEMPERATURE
Lasagne 190°C
B aked pasta 190°C
Pizza 220°C
C reole rice 190°C
B aked onions 190°C
S pinach crêpes 185°C
Potatoes baked in milk 185°C
S tuffed tomatoes 180°C
C heese soufflé
170°C
R oast veal 180°C
Grilled veal chops 210°C
C hicken breasts with tomato 180°C
Grilled chicken - roast chicken 190°C
Veal loaf 175°C
R oast beef 170°C
Fillet of sole 175°C
Aromatic hake 170°C
B eignets 160°C
R ing cake 150°C
Plum tart 170°C
J am tartlets 160°C
S ponge cake 170°C
S weet dough 160°C
S weet puffs 170°C
Plain sponge cake 170°C
Fig. 5.3