BAKING
IN
THE
OVEN
BAKING
IN
THE
OVEN
Grilling
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 time. 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
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.
Grill
table
21
20
Type of meat for grill
Weight
(in grams)
Guide
level (from
bottom up)
Temp(
℃）
Temp
（℃）
Grill time
(in min.)
Meat and sausages
2 beefsteaks, rare
400
5
240
240
14-16
2 beefsteaks, medium
400
5
240
240
16-20
2 beefsteaks, well done 400
5
240
240
20-23
2 pork scrag fillets
350
5
240
240
19-23
2 pork chops
400
5
240
240
20-23
2 veal staeks
700
5
240
240
19-22
4 lamb cutlets
700
5
240
240
15-18
4 grill sausages
400
5
240
240
9-14
2 slices of meat cheese 400
5
240
240
9-13
1 chicken, halved
1400
3
220-230
240-250
28-33(1.side)
23-28(2.side.)
Fish
Salmon fillets
400
4
240
240
19-22
Fish in aluminium foil
500
4
230
230
10-13
Toast
4 slices of white bread
200
5
240
240
1,5-3
2 slices of whole meal
200
5
240
240
2-3
Toast sandwich
600
5
240
240
4-7
Meat/poultry
Chicken
1000
3
170-180
180-200
60-70
Pork roast
1500
3
150-170
160-180
90-120
Pork scrag
1500
3
150-170
160-180
100-180
Pork knuckle
1000
3
150-170
160-180
120-160
Roast beef/ beef fillet
1500
3
180-190
190-200
40-80
