Operation Manual

73
TIPS FOR GRILLING
– Preheat for about 5 minutes.
–The hotter the pumice stone, the
quicker and more uniform the cooking.
– Do not pour water onto the hot or
working barbecue.
– After grilling is finished, leave the bar-
becue switched on for a few minutes
so that the fats absorbed by the
pumice stone are burnt.
TABLE FOR GRILLING ON
PUMICE STONES
Foods Regulator Total tim
position [minutes]
Beef fillet 12 8
Steaks 12 12
Hamburgers 12 14
Sausages 12 13
Liver 12 5
Lamb chop 12 8
Chicken steak 12 9
Chicken thigh 11-10 17
Salmon steak 11-10 10
Trout 11-10 12
Trout baked in
greaseproof paper 11 30
The times given are purely indicative and
refer to the barbecue preheated to the
maximum.
CLEANING THE BARBECUE
• Before cleaning the barbecue switch it
off.
• When cleaning the appliance must
always be cold.
• Clean the outside with a cloth wetted
with hot water and soap or water and
liquid detergent. To make cleaning
operations easier remove the grill and
the pumice stone tray.
• Stainless steel surfaces can be
cleaned with special products available
on the market.
• Do not use steel pads or products
which are abrasive, corrosive or chlo-
rine based.
• Do not leave acid or alkaline sub-
stances (vinegar, salt, lemon juice etc.)
on the barbecue surfaces.
• The pumice stone tray and the grill can
be washed in the sink, but they are
better washed in the dishwasher.
• After each cooking empty the residual
fats from the pumice stone tray and
wash it carefully. This is to prevent
unpleasant smells during cooking.
• Every 2 or 3 cookings wash the pumice
stone with water.
• Clean the heating element very care-
fully using a dry cloth or a cloth
damped just with water.
• Be very careful that no water pene-
trates inside the appliance.
Do not use steam jet cleaners
because the humidity could infil-
trate into the appliance making it
dangerous.