Operation
17
To brown or crisp food
Raise the browning unit.
Place the dish containing food to be
browned on the standing surface.
Lower the browning unit until the dis-
tance between the food and the heat-
ing element is approx. 3-5 cm.
Turn the control to setting 12. Make
sure that the marker on the control is
pointing to the 12.
Gratinating takes between 3-5
minutes depending on the level of
browning required.
Only one dish of food can be browned
at a time.
Tip:
The salamander is perfect for
browning and crisping food topped with
cheese (e.g. meat and pasta dishes,
croque monsieur, vegetable gratin) and
caramelised sweet dishes such as
crème brûlée.
Keeping warm
The salamander is not suitable for re-
heating cold food.
Hot food can be kept warm for a few
minutes after it has been cooked.
Raise the browning unit.
Place the dish containing food to be
browned on the standing surface.
Lower the browning unit until the dis-
tance between the food and the heat-
ing element is approx. 10 cm.
Turn the control to a medium setting.