Drying; Preserving - Pelgrim OKW 999 Notice D'utilisation

Grilling with the spit or kebab set (see
fig.4 and 5)
A
A B
Using this rôtisserie set you can clamp
chicken or rolled joints between the holding
forks D.
C
D
E
C
You can cook saté with the kebab set E. First
place the skewers A in their holders in the
baking tray. Then insert skewer C (without
handle) into the drive on the left skewer
holder and than lay it on the right holder. After
that, slide the whole set onto the lowest ledge
in the oven and insert the drive shaft in the
motor B.
Smoke
Spatters of fat from meat being grilled directly
on the rack, will often burn on the base of the
oven, resulting in smoke. This smoke can be
minimized by filling the roasting tin with water
and sliding this under the rack. This will of
course result in more condensation.

Drying

To dry fruit, vegetables and herbs well.
Set a temperature of 60-80°C.
Set the function switch to 6.
fig. 4

Preserving

The traditional method of preserving fruit,
vegetables and meat.
Wet the sealing ring and lid, put them on
D
the preserving jar and seal the jars with a
clamp.
Fill the roasting tin with 1/2 litre hot water
(approx. 80 °C) and put it on the first ridge
in the oven.
fig. 5
Set the thermostat to 150 °C.
Set the function switch to 6.