User manual

EN
Instructions for the User
34
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.
11 COOKING WITH HOT AIR
11.1 Roasting
TYPE
QUANTITY
(OZ)
POWER
(WATT)
TEMPERA
TURE ºF
TIME
(MIN)
STANDING
TIME (MIN)
COMMENTS
BEEF STEW
35.27
200
320/338
80/90
10
DO NOT PUT LID ON
CONTAINER
PORK LOIN
17.64/21.16
200
356/374
35/40
10
DO NOT PUT LID ON
CONTAINER
WHOLE
CHICKEN
35.27/42.33
400
392
30/40
10
PUT LID ON CONTAINER.
BREAST FACING
UPWARDS. DO NOT TURN.
CHICKEN
PORTIONS
28.22
400
392
25/35
10
DO NOT PUT LID ON
CONTAINER. ARRANGE
PORTIONS WITH SKIN
FACING UPWARDS. DO
NOT TURN.
DUCK
52.91/59.97
200
392
70/80
10
PUT LID ON CONTAINER.
DO NOT TURN.
11.1.1 Advice for roasting meat
Turn the pieces of meat halfway through the cooking time. When the
roasted meat is ready you should let it stand for 10 minutes in the oven
with this switched off and closed. This will ensure the juices in the meat
are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to lean meat and 8 to 10
soup spoons to stews, depending on the amount of meat in question.
The roasting temperature and time required depends on the type and
amount of meat being cooked.
If the weight of the meat to be roasted does not appear on the table
choose the settings for the weight immediately below and extend the
cooking times.
11.1.2 Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen cloth. If such
containers are put on a cold or wet surface the glass may crack and break.
Use oven gloves to take the ovenware out of the oven.