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Temperature setting chart
Modus
Temperature setting
Normal mode
Keep-warm
Cooking
65°C/
149°F
80°C/
176°F
175°C/
347°F
190°C/
374°F
205°C/
401°F
220°C/
428°F
235°C/
455°F
250°C/
482°F
Probe Mode
55°C/
131°F
60°C/
140°F
65°C/
149°F
70°C/
158°F
75°C/
167°F
80°C/
176°F
85°C/
185°F
SELECTING THE GRILLING TOP
Griddle
Using the griddle will result in a somewhat more even cooking result. The difference to using
a pan is: surplus juices and fat will run into the oil tray through the drain slot. This way, you
will get the typical consistency of grilled dishes.
The griddle is suited especially for meatballs (rissoles) and other food that easily falls to
pieces, like fish.
Grill / Grating
Using the grill (grating), you will get the typical structure of grilled dishes. Juices will drip
directly into the oil tray. This way, the dishes will be somewhat more crusty and aromatic.
The typical usage is for sausages and steaks, Hamburgers, Hot Dogs, slices of meat, and
bread.
TIPS FOR BEST RESULTS
• Temperatures and cooking times depend on your individual liking as well as thickness,
type and consistency of your food. If required, check your food during cooking to reach
the desired results. Control the core temperature (temperature in the centre) of your
food, using the temperature probe and compare the respective readings to the achieved
results. This way you can adapt the results to your liking.
• You should dab dry humid food before placing on the hot grilling area.
• Add salt after cooking.
• Frozen food must be completely thawed before grilling.
• Cut the food to be grilled into slices no more than 2-3 cm (1 inch) thick.
• If you are using chopped foods, or a runny mixture, or anything containing set liquids
(gravy, jelly, etc.), use the griddle. Additionally, if required, wrap the food securely in
thick high-quality aluminium foil. Leave some free space within the wrapping for expansi-
on. At the top of your foil pack, pierce a little hole in the foil to let steam and air escape.
Otherwise the foil could crack. Additionally, you can insert the temperature probe using
this hole, if you wish to check the temperature in the interior of your foil pack. Increase
the cooking time a little, for the heat must penetrate the wrapping first.
IMPORTANT:
Do not use thin aluminium foil or plastic foil, because it could turn to char-
coal or melt, and thus damage the nonstick coating. Additionally, plastic foil could cause
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