GB
9
C
oo
k
in
g m
o
d
es
G
RI
LL
mode
The top heating element comes on. The extremely
high and direct temperature of the grill makes it
possible to brown the surface of meats and roasts
while locking in the juices to keep them tender. The
grill is also highly recommended for dishes that
require a high surface temperature: beef steaks, veal,
rib steak, fillets, hamburgers etc...
Always cook in this
mode with the oven door closed.
Pr
a
c
ti
c
a
l
c
oo
k
in
g
a
d
v
i
c
e
In the GRILL cooking mode, place the dripping pan
in position 1 to collect cooking residues (fat and/or
grease).
C
oo
k
ing
m
o
d
e
s
GRILL
Place the grill in position 3 or 4, making sure that
the food is in the centre of the grill.
We recommend that you set the maximum power
level. The top heating element is regulated by a
thermostat and may not always be on.
PIZZA
Use a light aluminium pizza pan. Place it on the
rack provided.
For a crispy crust, do not use the dripping pan
(prevents crust from forming by extending cooking
time).
If the pizza has a lot of toppings, we recommend
adding the mozzarella cheese to the top of the
pizza halfway through the cooking process.
C
oo
k
in
g
a
d
v
i
c
e
ta
b
l
e
S electo r
k no b
setting
F oo d to b e co oked
Weig ht
(in kg)
C oo kin g
rack
p os itio n
fro m oven
b ottom
P reh eatin g tim e
(m inu tes)
Therm ostat
k no b
setting
C oo kin g
tim e
(m inu tes)
O ven
L
asagne
C
anne
llo
ni
P
as
t
a
ba
k
es
V
ea
l
C h
i
ck
en
Tu
r
k
e
y
r
oll
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R
abbi
t
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r
k lo
in
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eg
of l
am b
M
a
ck
ere
l
s
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en
t
e
x
T
r
out
ba
k
ed
in
fo
i
l
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ea
pol
i
t
an
-
s
tyl
e
p
i
zz
a
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r
y
bis
cu
i
t
s
T
ar
t
C hocol
a
t
e
c
a
k
e
L
eavened
c
a
k
es
2,5
2,5
2,2
1,7
1,5
2,5
1,8
2,0
1,5
1,8
1,3
1,5
1,0
0,6
0,5
1,1
1,0
1,0
3
3
3
2
3
3
3
3
3
3
3
3
3
3
4
3
3
4
10
10
10
10
10
10
10
10
10
10
10
10
10
15
15
15
15
15
200
200
200
210
200
200
200
200
200
200
200
180
200
210
180
180
165
165
55-60
40-45
50-55
80-90
70-80
80-90
90-100
80-90
70-80
80-90
30-40
30-40
30-35
15-20
25-30
30-35
50-60
50-60
G rill
S ol
es
and
cuttl
e
f
is
h
S qu
id
and
p
ra
w
n
k
ebabs
C o
d
f
i
l
e
t
G
ri
ll
ed
vege
t
ab
l
es
V
ea
l
s
t
ea
k
C hop
s
H
am b
u
rgers
S
a
u
sages
To
as
t
ed
sand
w
i
ch
es
1
1
1
1
1
1,5
1
1,7
n.
° 4
4
4
4
4
4
4
4
4
4
5
3
3
-
5
5
3
5
3
-
-
-
-
-
-
-
-
-
6
4
10
8-10
20-25
20-25
10-15
20-25
2-3
W ith ro tisserie
(wh
ere
p
resen
t)
V
ea
l o
n
th
e
s
p
i
t
C h
i
ck
en
o
n
th
e
s
p
i
t
L
am b
o
n
th
e
s
p
i
t
1
.
0
1
.
5
1
.
0
-
-
-
-
-
-
-
-
-
80-90
80-90
80-90
!
C ook
ing
t
im es
are
a
pp
r
ox
im a
t
e
and
m a
y
var
y
a
cco
rding
to p
ers
o
na
l t
as
t
e.
W h
en
cook
ing
u
sing
th
e
gri
ll, th
e
dri
pp
ing
p
an
m
u
s
t
a
lw
a
y
s
be
pl
a
c
ed
o
n
th
e
1
s
t o
ven
ra
ck f
r
o
m
th
e
b
otto
m .
