BAKING IN THE OVEN
BAKING IN THE OVEN
I)
Grilling
• Take extra precautions when grilling
.
Intensive heat from infrared element
makes the
oven
and the accessories
extremely hot. Use protective gloves and
barbecue accessories!
• Perforated roast may produce spurting
of hot grease(sausages). Use long grill
tongs to prevent skin burns and protect
your eyes.
• Supervise the grill at all time
.
Excessive
heat may quickly burn your food and
provoke fire!
• Do not let the children in the vicinity of
the grill.
Grill heater is especially suitable for the
preparation of low-fat sausages
,
meat and
fish fillets and steaks
,
and for 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
• Grill element should be pre-heated for 3
minutes.
• Oil the grill grid before placing food on it
,
to avoid food sticking 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 round after half of the
grilling time has expired
.
Thinner slices
will require only one turn
,
for larger
chunks 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 each time after use.
Grill table
Type of meat for grill
Weight
(in grams)
Guide
level (from
bottom up)
Temp
C
C
)
E]
Grill time
(in min
.
)
Meat and sausages
2 beefsteaks
,
rare
400
5
240
14-16
2 beefsteaks
,
medium
400
5
240
16-20
2 beefsteaks
,
well done
400
5
240
20-23
2 pork scrag fillets
350
5
240
19-23
2 pork chops
400
5
240
20
-
23
2 veal staeks
700
5
240
19-22
4 lamb cutlets
700
5
240
15
-
18
4 grill sausages
400
5
240
9-14
2 slices of meat cheese
400
5
240
9
-
13
1 chicken
,
halved
1400
3
240-250
28
-
33(1.side)
23
-
28(2
.
side
.
)
Fish
Salmon fillets
400
4
240
19-22
Fish in aluminium foil
500
4
230
10-13
Toast
4 slices of white bread
200
5
240
1
,
5-3
2 slices of whole meal
200
5
240
2-3
Toast sandwich
600
5
240
4-7
Meat/poultry
Chicken
1000
3
180-200
60-70
Pork roast
1500
3
160-180
90-120
Pork scrag
1500
3
160-180
100-180
Pork knuckle
1000
3
160-180
120-160
Roast beef
/
beef fillet
1500
3
190-200
40-80
24
25
