User manual

GRILLING IN GENERAL
WARNING! Always grill with the oven
door opened.
When the grill is active, closing the
door automatically cut-off the flames.
Do not use the door as a cut-off
device.
• Always grill with the maximum
temperature setting.
• Always put the deep pan with trivet onto the
second or third shelf position.
• Grill only flat pieces of meat or fish.
GRILLING
Food Total preparation time (min) Shelf position
Bacon Rashers 5 - 6 2 - 3
Beef Burgers (home-made) 20 - 30 2 - 3
Chicken Joints 30 - 40 2 - 3
Lamb Chops 15 - 20 2 - 3
Pork Chops 20 - 30 2 - 3
Whole Trout / Mackerel 15 - 25 2 - 3
Plaice / Cod Fillets 10 - 15 2 - 3
Kebabs 20 - 30 2 - 3
Kidneys – Lamb / Pig 8 - 12 2 - 3
Liver – Lamb / Pig 10 - 20 2 - 3
Sausages 20 - 30 2 - 3
Steak – Rare 6 - 12 2 - 3
Steak – Medium 12 - 16 2 - 3
Steak – Well Done 14 - 20 2 - 3
Toasted Sandwiches 1 - 3 2 - 3
OVEN - CARE AND CLEANING
WARNING! Refer to Safety chapters.
NOTES ON CLEANING
• Clean the front of the appliance with a soft cloth
with warm water and a cleaning agent.
• To clean metal surfaces, use a usual cleaning
agent.
• Clean the appliance interior after each use. Fat
accumulation or other food remains may result
in a fire. The risk is higher for the grill pan.
• Clean stubborn dirt with a special oven cleaner.
• Clean all accessories after each use and let
them dry. Use a soft cloth with warm water and
a cleaning agent.
• If you have nonstick accessories, do not clean
them using aggressive agents, sharp-edged
objects or a dishwasher. It can cause damage
to the nonstick coating.
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