Parmco PPOV-6S-PYRO-2 Installation And Operating Instructions Manual page 25

Roasting Table
Type of meat
Beef
Roast beef or file rare
Oven warmed
juicy("medium")
Oven warmed up "well
done"
Oven warmed up Roast
joint
Pork
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2kg)
Fish
Grilling
Take extra precautions when grilling. Intensive heat from infrared element 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.
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 element should be pre-heated for 3 minutes.
Oil the grill grid before placing food on it，to avoid food sticking 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.
Guide Temp
level(from (℃
bottom up)
up
2 160-180
2 160-180
2 160-180
2 160-170
2 160-180
2 175-180
2 170-180
2 160-180
2 175-180
Roasting time
）
(in min)
3
3
3
2
2
2
3
2
2
2
2
2
2
22
Temp Roasting
）
(℃ time (in
min)
Per 1 cm
250 12-15
250 15-25
210-230 25-30
200-220 120-140
200-210 90-140
200-210 60-90
210-230 25-30
200-210 90-120
200-220 100-120
200-220 100-120
220-250 50-80
190-200 150-180
210-220 50-80