8
9
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Baking in the drip tray
Line the drip tray with grease-proof paper / aluminium foiland let overlap an edge of
approx. 4 cm.
Place the rolled out dough on the drip tray and press it slightly. After filling the dou-
gh with fruit or similar, the papier edge is set upright to avoid the dough sticking to
the catalytic coated parts..
Grilling on the grid
When grilling always put the drip tray in the lowest position of the applianceThe
∙
meat to be grillend must be dried.
Avoid to flatten or cut-in the meat, this means loss of meat juice and drying up.
∙
Set operation switch to
∙
an temperature regulator to
.
The rotisserie should be preheated in each case for around 10 minutes. Thus the
∙
pores of the meat will close quickly when putting it into the grill and the meat juice
is saved..
The appliance has not to be switched off wehen the meat on the grid is inserted
∙
into the grill. Attention, the appliance ist hot!
Attention:
The food must not touch the heating elements. Risk of
flashing.
The distance to the heating elements must be increa-
sed when the food is very cold and thick.
When the food is rather fat, do not put it too close to
the heating elements.
Grilling an the rotary spit
Chicken, breast of veal, loins etc. are most suitable for
grilling on the spit.
Insert drip tray in the lowest position (bottom) of the
∙
appliance.
Set operation switch to
∙
and temperation regula-
tor to
.
Preheat the rotisserie for around 10 minutes.
∙
Season the meat, but salt it only after grilling.
∙
Salt chicken only inside, when head, heck and feet
∙
are removed.
Put one of the meat hooks on the spit, then put
∙
the spit lengthwise through the meat and put
second meat hook on the spit. Move the meat
hooks together till the meat is fastened, then fix the
setscrews.
Fasten che chicken with one meat hook in the tighs
∙
the other in the breast and neck.
Wings and tighs should eventually be tied together
∙
with thread.
For taking the spit with the spit handle, insert the
∙
right carrying bow into the inner groove of the spit
Insert the top of the spit into the inlet at the left
∙
hand side of the inner wall. On the right hand side
insert the spit with the outer groove into the angle-
shaped guide. Then remove the spit handle.
Close the glass door up to the notch, so that a slit
∙
stays open.
Lean meat should be oiled now and then during
∙
grilling..
Barbecuing, grilling on the open grid
Lift up the cover of the appliance: it serves as heat
∙
and spattering protection.
Insert the grilling pan beneath the heating elements
∙
onto the canted side plates.
Fill the grilling pan with a half litre of water. The wa-
∙
ter avoids that the dripping grease will inflame and
that the meat will get a charrd crust.
Refill the water if necessary, but do not pur it over
∙
the heating elements.
Place the grid in a way that it hangs in both pins in
∙
the rear and that it lies upon the cross brar in the
front.
Keep the glass door closed.
∙
Set the operation switch to
∙
and switch it on
together with the timer. temp. regulator also to
.
the indicated grilling periods are meant for grilling
∙
iside the rotisserie. They are longer when grilling on
the open grid..
