Instructions for use and connection
52
Grilling ( broiling on grid)
•
This heating system is used for roasting larger
joints of meat, not thicker than 3 cm (steaks,
chops, sausages, fish) and for browning
sandwiches, vegetables and sweat dishes.
•
We recommend that the oven be partially
preheated (for 5 minutes).
•
Use meat suitable for grilling and cut it into
uniform pieces. Add spices, oil it and put it on
the oiled wire shelf. Place the shelf at the top
shelf position and insert the enameled tray
under the grill to collect the drippings. Add salt
after grilling and serve.
•
The choice of which guide to use, the
temperature setting and the grilling time
depends on the kind of meat you grill and the
thickness and quality of meat pieces. Smaller
and thinner pieces of meat can be grilled using
a higher temperature and be closer to the
heater. With large thick pieces use a lower
temperature and place further from the heater.
The roasting time also depends on how well
you want your steaks to be done.
•
Turn the steaks over after some 2/3 of the
entire required roasting time elapses.
•
Frozen meat should be thawed first.
Heating with bottom heating element
assisted with fan operation
Using the bottom heating element and fan is
particularly useful for baking molded cakes
with raisins, brioches, for warming
ready-made dishes and the dishes requiring
intensive browning on the bottom.
Use only small-size baking dishes and cake tins
with the rims not higher than the cake. High rims
prevent cakes from getting browned from the top.
Heating with bottom heating element
Using the bottom heating element is useful
for cakes that need browning on the bottom
and for cleaning the oven. - simple wet
cleaning procedure with no cleansing agents
necessary. Pour 0,4 l of water into a deep baking
dish and insert it in the lower guides. Set the
temperature to 50
°
C and leave for some 30
minutes to allow the steam to soften the soil.
Wipe with a moist cloth or sponge.
Heating with Upper Heater
Only upper heater is operating. This system
is ideal for additional browning and roasting
the upper surface of the food (toast,
potatoes, vegetables, souffles).
Fan forced heating
Only the fan is in operation.This system
circulates the air evenly throughout the
entire oven and is useful for thawing
frozen dishes that need to be thawed at the room
temperature, and shall be consumed unwarmed
(cream, custard pastry, tarts, fruit etc..)
Preserving Foods with Hot Air
Prepare food and jars as for conventional
preserving.
Use either jars with rubber rings and glass cover
or jars with aluminum covers. Never use jars with
threaded covers or tins. You can put 6 jars in the
tray at the same time. Cover the jars with a wet
cloth to protect the rubber rings.
Insert the tray into the bottom most guide in the
cold oven. Select the heating mode with bottom
