Electrolux EKC60154, User Manual

Page: 30 / 52

29
Max. Grill
The size, marble pattern (streaks of fat), the
shape, quantity and temperature of the meat
to be grilled all affect the time and the result.
Fish and white meat (poultry, veal and pork)
do not brown as easily as red meat (beef and
game). Grill oil and/or grill spices provide a
better colour but increase the risk of burning
the surface of the meat.
The best grilling result is reached if the
meat to be grilled does not come directly
from the refrigerator. Dry it, put it on the
oven grid and season as desired. Place a
roasting pan, preferably lined with
aluminium foil, under the grill to catch the
fat, etc. that drips off. Pork chops, steaks,
fish fillets, etc. should be placed high up in
the oven while thick spare ribs, etc. should
be placed in the lower part of the oven.
Set the function knob at and the
thermostat knob at the desired temperature,
max 250ºC. Start grilling after 3-5 minutes
pre-heating. Watch carefully, and turn over
at least once during cooking. Grilling for too
long gives dry, tough and, in the worst case,
burnt food. The oven door must be closed
during grilling.
Defrost
Set the function knob at . When
defrosting meat, fish and glazed or filled
baked products, the thermostat knob should
be at zero.
Grids and plates can be placed at
different levels if there is a lot to defrost.
Time cannot be specified, check with a
probe.