Fri-Jado STG5, Руководство пользователя, Страница: 10 / 24

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Do not add oil or fat during grilling.
It is preferable to use fresh products for
grilling.
Defrost deep frozen products before
grilling them.
Season chicken on the inside and outside
and preferably use our special Fri -Jado Grill
seasoning.
It is better to grill whole chickens distri-
buted around the spits. In this way the
birds drip fat onto each other, thus gua-
ranteeing perfect tenderness.
3.2 Loading the grill
When loading the grill you should ensure that the
grill is evenly loaded. Do not leave any empty spits,
baskets, chickens racks and such like behind.
This will save energy and cut down on the
cleaning time.
3.2.1 Loading the grill with spits
The grill is supplied as standard with one set of
spits with which grilling can be done without the
use of spit clamps. When you want to spike a
chicken or other bird on the spit, you can best
do this as follows (see figure 3.1):
Figure 3.1
Prick one point of the spit through the breast
of the bird near where the wings are. Push
the other point through the leg. Do not forget
to pin the wings at the same time.
Leave a bit of free space between chickens.
That way the whole of the chicken will be
browned evenly.
INSTALLATION AND INITIAL USE, OPERATION AND USE
Keep the bottom side and the ventilation ope-
ning in the top of the STG free of obstacles to
guarantee a good air flow.
Make sure that the windows stay out of the
reach of children. During the grill process the
windows get very hot.
For inside uses you can position the STG
under a fume extractor.
For external use of your STG you should con-
tact your supplier first.
Sometimes condensation may form on the inside
of the outer window as a result of the airflow. This
has no effect on the grilling process and is inherent
to the good isolating function of the double glass.
When positioning the equipment you
should also take account of the
accessibility for maintenance and service
activities.
3 OPERATION AND USE
3.1 Herbs and seasoning
The taste of fresh meat and fish remains at its best
when grilled. The correct use of herbs and mari-
nating sauces gives every dish a characteristic
flavour. The correct use of these is of great influence
on a tasty end result (see appendix 1).
A few guidelines for herbs and seasoning are:
By preference, use the special chicken and
meat herbs and seasoning available from
your Fri-Jado Gr ill supplier. There are also spe-
cial herb and seasoning mixes for poultry,
lamb, pork, beef, game and fish. Ask your
dealer about them.
Dry season the products to be grilled. Since
herbs draw moisture out of the meat, the
products should be seasoned at least half
an hour in advance and at most ninety
minutes before grilling.