Instructions for use and installation
10
•
During grilling the oven thermostat is off, and the grill burner
operates at full power.
•
Grilling tables indicate the recommended temperature, guide
levels and grilling times, which may vary according to the
weight and quality of meat.
•
Oil the grill grid before placing the food, otherwise food might
stick to the grid.
•
Place the meat upon the grid, then place the grease pan one
level lower, to intercept the dripping grease and meat juice.
•
Place the meat chunk in the middle of the grid rack, below
the burner.
•
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 piercing the meat and
losing natural meat juice.
•
Dark beef meat is grilled quicker than lighter pork or veal.
•
Clean the grill, the oven and the accessories each time after
use.
Broaching with infrared gas burner
(certain models only)
•
This mode of roasting meat actually uses grill burner
(infrared heater), so take extra precautions. Use thick
kitchen gloves and special broach handle, screwed on the
broach spike.
•
Perforated roast may produce spurting of hot grease
(sausages). Use long grill tongs to prevent skin burns.
•
Always protect your eyes.
•
Do not let the children stay in the vicinity of the grill.
•
Grill heater is especially suitable for the low- fat roasting of
chicken and crisping the roast skin.
Tips for broaching
•
Broaching is carried out with the oven door open.
•
Insert the protective shield under the control panel.
•
During the grilling procedure the oven thermostat is off, so
the infrared burner operates at full power all the time.
•
Pre-heatig of oven for grilling is not necessary.
•
Pierce the prepared meat with the broach spike and secure it
from both sides with tightening forks. To ensure uniform and
even roast, fasten chicken legs and wings to the chickken
body.
•
Insert the special broach support in the fourth (4.) guide from
bellow, and place the tilted carrier forward (see fig.).
•
Screw the handle on the front part of the broach, then insert
the pointed end in the opening at the rear oven panel,
protected with the revolving flap. Place the front part of the
spike on the support and lock it in position.
•
Before activating the grill mode and closing the oven door,
remove the handle from the broach spike.
•
Insert the intercepting pan into the second (2.)
guide below the broach, to catch dripping grease and juice.
•
During roasting the broach is revolving all the time the
infrared burner is on.
•
To extract the roast at the end of broaching screw the handle
to the broach spike and use thick kitchen gloves.
•
Clean the oven and the accessories after each roasting.
Grill table for infrared gas burner
Type of meat for grill
Weight
(in grams)
Guide level
(from bottom up)
Grill time
(in min.)
Meat and sausages
2 beefsteaks
400
4
25-30
2 pork scrag fillets
350
4
25-30
2 pork chops
400
4
25-30
4 lamb cutlets
700
4
18-22
4 grill sausages
400
4
18-23
2 slices of meat cheese
400
4
15-20
1 chicken, halved
1400
3
35-45 (1
st
side)
25-35 (2
nd
side)
Fish
Salmon fillets
400
4
15-20
Fish in aluminum foil
500
4
15-20
Toast
4 slices of white bread
200
4
5-7
2 slices of wholemeal
200
4
6-8
Toast sandwich
600
4
6-9
Grilling with infrared electric heater (position
)
(certain models only)
•
Take extra precautions when grilling. Intensive heat from
infrared heater makes the oven and the accessories
extremely hot. Use thick protective gloves and barbecue
accessories!
•
Perforated roast may produce spurting of hot grease
(sausages). Use long grill tongs to prevent skin burns.
•
Always protect your eyes.
•
Suprvise the grill at all times. Excessive heat may quickly
burn your roast and provoke fire!
•
Do not let the children stay in the vicinity of the grill.
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.
•
Pre-heat the grill heater for about 5 minutes.
•
Oil the grill grid before placing the food, otherwise food might
stick to the grid.
•
Place the grid with meat into the suitable guide,then place
the grease pan one level lower, to intercept the dripping
grease and meat juice.
•
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 piercing the meat and
losing natural meat juice.
•
Dark beef meat is grilled quicker than lighter pork or veal.
•
Clean the grill, the oven and the accessories each time after
use.
