Koncar SE 5604 SERIES, Operating, Installation And Connecting Instructions

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EN
58
Intensive grilling (Figure 21)
Intensive grilling mode is suitable for bigger quantities of
meat making sure that steak thickness does not exceed 3
cm. This mode is particularly suitable for short grilling of big
quantities of steaks, cutlets, sausages, sandwiches.
Place the prepared meat (salted and oiled) of similar
thickness on the rack or in the deep grease collecting tray.
Bigger cuts should be salted before the grilling and smaller
ones immediately after the grilling.
When grilling thinner steaks, insert the grate in the top
guide and for thicker ones insert the grate in the middle
guide. Slide the deep grease collecting tray directly below
the rack.
For easier cleaning, the pan or the grate may be lined with aluminium foil.
Preheat the oven for approx. 5 minutes. Set the operating mode selector to the symbol
and the temperature control knob to a desired temperature - indicative temperature values are
shown in the Table. Grilling time depends on the kind, quality and size of meat.
Attention !
During the grilling, the oven door must be closed !
Table 7 - Intensive grilling
Grilling time (min)
Food Shelf guide
Temperature
°
C
1
st
side 2
nd
side
Hamburger steak 4 200 - 220 12 10
Liver steaks 4 200 - 220 10 6
Veal steaks 4 200 - 220 20 10
Cutlets 3 200 - 220 20 8
Grilling (Figure 22)
Normal grilling mode is used when there is no need for
intensive grilling, i.e. for grilling of small quantities of meat in
order to save energy. The procedure is otherwise same as
with intensive grilling, except that the operating mode
selector knob should be set to the symbol .
Indicative temperature values are same as for intensive
grilling.
Figure 21
Figure 22