Operation Manual

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• Take extra precautions when grilling. Intensive heat from
infrared heater makes the oven and the accessories extremely
hot. Use protective gloves and special barbecue thongs!
• 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 fi re!
• 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 fi sh fi llets and steaks, for toast, 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
fi lter (depending on the model).
• Grill heater should be pre-heated for 3 minutes.
• Oil the grill grid before placing the food, otherwise food might
stick to the grid.
• Place the meat slices upon the grid, and then place the grid
upon the grease interception pan. Insert both trays into the
oven guides.
• Place thin slices of meat on the grid, inserted in guide level 5.
Insert the grease collection pan one guide below.
• Turn the meat round after half of the roasting 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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Grilling and browning
(barbecue)