Instructions for use, installation and connection
14
Grilling and browning (barbecue)
•
Take extra precautions when grilling.
Intensive heat from the grill element makes
the oven and accessories extremely hot.
Use protective gloves and barbecue
accessories!
•
Piercing a roast may produce spurting of
hot grease (ie sausages). Use long grill
tongs to prevent skin burns and protect
your eyes.
•
Supervise the grill at all times. Excessive
heat may quickly burn your roast and
provoke a fire!
•
Do not let the children in the vicinity of the
grill.
The grill element is in particular suitable for the
preparation of low-fat sausages, meat and fish
fillets, steaks, and 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.
•
Note! For roasting meat we recommend the
use of grease filter (depending on the
model).
•
Grill element should be pre-heated for 3
minutes.
•
Oil the grill grid before placing the food,
otherwise food may 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 around after half of the roasting
time has expired. Thinner slices will require only
one turn, for larger portions 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
after each use.
