Operation Manual

64
EN
Cooking with the grill
For good results with the grill, use the grid iron supplied
with the oven.
Fit the grid iron 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.
IMPORTANT POINTS:
1. When the 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
grid iron 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 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.
Type of food
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
Spare rib (approx. 3 cm thick)
400
25-30
After half of cooking time, baste and turn.
Others
Toast
4 units
1½-3
Watch toasting.
Toasted sandwiches
2 units
5-10
Watch toasting.
Heat up the grill beforehand for 2 minutes. Unless
indicated otherwise, use the grid iron. Place the grid on
a bowl so that the water and the fat can drop. 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.
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.
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