Catler GR 7010, Инструкция по эксплуатации

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11
OPERATING YOUR CONTACT GRILL GR 7010
WARNING!
Never heat the grill
if it’s completely
closed. Otherwise
the grilling surfaces
and the heating
element might be
damaged.
While the grill is being warmed up, the
temperature on the display is fl ashing. As
soon as the temperature stops fl ashing, the
grill is ready for use.
While the grill is being warmed up, insert the
probe into the thickest section of the meat
slice or cube you are going to roast.
Put the raw materials to be roasted on the
bottom grill plate and set the level control on
the right to a position so that the top plate
just slightly touches the raw materials on the
bottom plate when folded down.
Avoid the top plate fully resting on the raw
materials.
The display will gradually show the
temperature inside the meat in which
it’s inserted. The bar under the “probe temp”
will light gradually as the temperature
is increasing, showing temperature
visualization.
When the temperature reaches the required
level (see the table below), lift the top plate
and use wooden, plastic or silicon tools to
remove meat from the grill plate. Be careful
when handling the meat in which the probe
is inserted.
Put the roasted meat on a board and let it
rest before serving.
Remove the juice and fat residues from
the bottom grill plate using a paper wipe if
needed and you can continue cooking.
When the cooking is fi nished, press the
power on / off button to turn the grill off
and unplug the power cord from the mains
socket. Allow the grill to cool down properly
before cleaning. Follow the instructions in
the “Care and Cleaning” section.
PROBE TEMPERATURE
Type of meat Rare Medium rare Medium Well done
Beef 55°C 60°C 65°C 75°C
Lamb 55°C 60°C 65°C 75°C
Pork -- -- 65°C 75°C
Chicken -- -- 65°C 75°C
Fish 45°C 50°C 55°C 65°C
NOTE
For health reasons, we do not recom-
mend to cook pork and chicken meat
to “Rare” or “Medium rare".