Grilling
Take extra precautions when grilling.
Intensive heat from infrared heater makes
the oven and the accessories extremely
hot. Use protective gloves and barbecue
accessories!
Perforated roast may produce spurting
of hot grease(sausages).Use long grill
tongs to prevent skin burns and protect
your eyes.
Supervise the grill at all time. Excessive
heat may quickly burn your roast and
provoke fire!
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
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.
Grill heater should be pre-heated for 3
minutes.
Oil the grill grid before placing the food,
otherwise food might stick to the grid.
Place the meat upon the grid, then place
the grid upon the grease interception
pan.Insert both trays into the oven guides.
Turn the meat round after half of the
grilling 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.
Dark beef meat is grilled quicker than
lighter pork or veal.
Clean the grill, the oven and the
accessories each time after use.
19
BAKING
IN
THE
OVEN
BAKING
IN
THE
OVEN
Grill
table
20
Type of meat for grill
Weight
(in grams)
(from
bottom up)
Temp
（℃）
Grill time
(in min.)
Meat and sausages
2 beefsteaks, rare
400
5
240
14-16
2 beefsteaks, medium
400
5
240
16-20
2 beefsteaks, well done 400
5
240
20-23
2 pork scrag fillets
350
5
240
19-23
2 pork chops
400
5
240
20-23
2 veal staeks
700
5
240
19-22
4 lamb cutlets
700
5
240
15-18
4 grill sausages
400
5
240
9-14
2 slices of meat cheese 400
5
240
9-13
1 chicken, halved
1400
3
240-250
28-33(1.side)
23-28(2.side.)
Fish
Salmon fillets
400
4
240
19-22
Fish in aluminium foil
500
4
230
10-13
Toast
4 slices of white bread
200
5
240
1,5-3
2 slices of whole meal
200
5
240
2-3
Toast sandwich
600
5
240
4-7
Meat/poultry
Chicken
1000
3
180-200
60-70
Pork roast
1500
3
160-180
90-120
Pork scrag
1500
3
160-180
100-180
Pork knuckle
1000
3
160-180
120-160
Roast beef/ beef fillet
1500
3
190-200
40-80
Shelf
position
