Parmco FS600SC Installation And Operating Instructions Manual page 14

BAKING IN THE OVEN
BAKING IN THE OVEN
Grilling
Take extra precautions when grilling.
Intensive heat from infrared heater makes
the oven and the accessories extremely
hot. Use protective gloves and barbecue
accessories!
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 time. Excessive
heat may quickly burn your food and
provoke fire!
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
fish fillets and steaks, and for browning
and crisping the roast skin.
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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.
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 upon the grid, then place
the grid upon the grease interception
pan.Insert both trays into the oven guides.
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 access-
ories each time after use.
BAKING IN THE OVEN
Grill table
Type of meat for grill Weight
(in grams)
bottom up)
Meat and sausages
2 beefsteaks, rare 400 5
2 beefsteaks, medium 400 5
2 beefsteaks, well done 400 5
2 pork scrag fillets 350 5
2 pork chops 400 5
2 veal staeks 700 5
4 lamb cutlets 700 5
4 grill sausages 400 5
2 slices of meat cheese 400 5
1 chicken, halved 1400 3
Fish
Salmon fillets 400 4
Fish in aluminium foil 500 4
Toast
4 slices of white bread 200 5
2 slices of whole meal 200 5
Toast sandwich 600 5
Meat/poultry
Chicken 1000 3
Pork roast 1500 3
Pork scrag 1500 3
Pork knuckle 1000 3
Roast beef/ beef fillet 1500 3
Shelf
Grill time
Temp （℃）
position
(in min.)
(from
240 14-16
240 16-20
240 20-23
240 19-23
240 20-23
240 19-22
240 15-18
240 9-14
240 9-13
28-33(1.side)
240-250
23-28(2.side.)
240 19-22
230 10-13
240 1,5-3
240 2-3
240 4-7
180-200 60-70
160-180 90-120
160-180 100-180
160-180 120-160
190-200 40-80
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