Instructions for use, installation and connection
41
Grilling and browning (barbecue)
•
Take extra precautions when grilling. Intensive heat
from infrared heater 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 times. Excessive heat may
quickly burn your roast 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.
•
For roasting meat we recommend the use of grease filter
(depending on the model).
•
Grill heater should be pre-heated for 3 minutes.
•
Oil the grill grid before placing the food, otherwise food might
stick 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 roasting 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.
Broaching
(certain models only)
•
Broaching set includes the revolving spike with removable
handle, and two forks with screws for securing the roast.
•
To use the broach, first insert the special support in the
fourth guide from below.
•
Pierce the prepared meat with the broach spike and secure it
from both sides with tightening forks.
•
Screw the handle on the front part of the broach, then insert
the pointed end in the opening at the rear oven panel,
protected with the revolving flap. Place the front part of the
spike on the support and lock it in position.
•
Insert the intercepting pan one guide below the broach.
•
Activate the roasting by selecting the mode "Grill".
•
The operation of the infrared heater is controlled by the
thermostat, and it is activated only if the oven door is closed.
•
Before closing the oven door and activating the heater,
remove the handle from the broach spike.
Grill table
Type of meat for grill
Weight
(in grams)
Guide level
(from bottom up)
Temp.
(°C)
Temp.
(°C)
Grill time
(in
min.)
Meat and sausages
2 beefsteaks, rare
400
5
230
-
14-16
2 beefsteaks, medium
400
5
230
-
16-20
2 beefsteaks, well done
400
5
230
-
20-23
2 pork scrag fillets
350
5
230
-
19-23
2 pork chops
400
5
230
-
20-23
2 veal staeks
700
5
230
-
19-22
4 lamb cutlets
700
5
230
-
15-18
4 grill sausages
400
5
230
-
9-14
2 slices of meat cheese
400
5
230
-
9-13
1 chicken, halved
1400
3
-
210-220
28-33 (1. side)
23-28 (2. side)
Fish
Salmon fillets
400
4
230
-
19-22
Fish in aluminium foil
500
4
-
220
10-13
Toast
4 slices of white bread
200
5
230
-
1,5-3
2 slices of wholemeal
200
5
230
-
2-3
Toast sandwich
600
5
230
-
4-7
Meat/poultry
Duck*
2000
1
-
150-170
80-100
Chicken*
1000
3
-
160-170
60-70
Pork roast
1500
3
-
140-160
90-120
Pork scrag
1500
3
-
140-160
100-180
Pork knuckle
1000
3
-
140-160
120-160
Roastbeef/beef fillet
1500
3
-
170-180
40-80
*may be broached
