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Grilling
● Take extra precautions when grilling. Intensive heat from infrared
element 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 food
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 element should be pre-heated for 3 minutes.
● Oil the grill grid before placing food on it, to avoid food sticking 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 grilling 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.
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