Krampouz Samba Notice D'utilisation page 20

Medium T-bone steak
Rare steak
Medium steak
Shredded pork or veal
Shredded rabbit or chicken
Duck fillets
Duck breasts
Beef kebabs
Lamb cutlets or kebabs
Mushrooms / Onions /
Courgettes / Carrots /
Tomatoes / Vegetable kebabs
/ Peppers, etc.
Bananas / Apples / Pears /
Peaches / Oranges /
Pineapples, etc.
Maintenance and cleaning
The plate
Scratches and black spots appear soon during the normal course of use of the
appliance. This will not impair cooking in any way.
Cleaning is performed with the plancha switched off and the power lead disconnected.
It is easier if the plancha is still lukewarm. Beware risks of burns.
Use a rigid spatula to remove the bulk of the juices adhering to the cooking plate by
pushing them towards the removable tray for collecting cooking residues.
Then thoroughly moisten the cooking plate to water down the remaining juices (using a
sponge filled with water or by dropping ice cubes on it). Leave for a few minutes.
Use the rigid spatula to remove the remaining watered down juices by pushing them
towards the removable tray for collecting cooking residues.
Finish cleaning with an abrasive then a soft sponge.
Pour white vinegar onto the plate to remove odours and residual flavours.
220 °C
250 °C
220 °C
220 °C
200 °C
220 °C
240 °C then 200 °C
240 °C
240 °C
150 °C
150 °C
- 20 -
about 15 min on each side
about 1 min on each side
about 3 min on each side
20 min
30 min
1 to 3 min on each side
10 min on the skin side, then 5
min on the other side
5 to 10 min
5 to 10 min