Instructions for use, installation and connection
18
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.
•
Note! 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 may 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 pieces you may 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.
