Instruction manual

22
EN
Cooking with the grill
For good results with the grill, use the Trivet
supplied with the oven.
Fit the Trivet in such a way that it doesn’t come
into contact with the metal surfaces of the oven
cavity since if it does there is a danger of
electric arcing which may damage the oven.
We would advise using the trivet with the glass
tray (Provides). so that the water and the fat that
drop are collected
IMPORTANT POINTS:
1. When the microwave grill is used for the first
time there will be some smoke and a smell
coming from the oils used during oven
manufacture.
2. The oven door window becomes very hot
when the grill is working. Keep children away.
3. When the grill is operating, the cavity walls and
the Trivet become very hot. You should use
oven gloves.
4. If the grill is used for extended period of time it
is normal to find that the elements will switch
themselves off temporarily due to the safety
thermostat.
5. Important! When food is to be grilled or
cooked in containers you must check that the
container in question is suitable for microwave
use. See the section on types of ovenware!
6. When the grill is used it is possible that some
splashes of fat may go onto the elements and
be burnt. This is a normal situation and does
not mean there is any kind of operating fault.
7. After you have finished cooking, clean the
interior and the accessories so that cooking
remains do not become encrusted.
Tables and suggestions – Grill without microwave
Fish
Quantity (g)
Time (min.)
Instructions
Fish
Bass
Sardines/gurnard
800
6-8 fish.
18-24
15-20
Spread lightly with butter. After half of
cooking time turn and spread with
seasoning.
Meat
Sausages
6-8 units
22-26
Prick after half cooking time and turn.
Frozen hamburgers
3 units
18-20
Prick after half cooking time.
Spare rib (approx. 3 cm thick)
400
25-30
Brush with oil. After half of cooking time,
baste and turn.
Others
Toast
4 units
1½-3
Watch toasting. Turn
Toasted sandwiches
2 units
5-10
Watch toasting.
Heat up the grill beforehand for 2 minutes. Unless
indicated otherwise, use the Trivet. Place the trivet
in the glass tray so that the water and the fat that
drop are collected. The times shown are merely
indicative and can vary as a function of the
composition and quantity of the food, as well as the
final condition wished for. Fish and meat taste great
if, before grilling, you brush them with vegetable oil,
spices and herbs and leave to marinate for a few
hours. Only add salt after grilling.
Sausages will not burst if you prick them with a fork
before grilling.
After half the grilling time has passed, check on how
the cooking is going and, if necessary, turn the food
over or brush it with some oil.
The grill is especially suitable for cooking thin
portions of meat and fish. Thin portions of meat only
need to be turned once, but thicker portions should
be turned several times. In the case of fish, you
should join the two ends, putting the tail in its mouth,
and then put the fish on the Trivet.