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BAKING IN THE OVEN
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.
Turn the meat round after half of the
grilling 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
accessories each time after use.
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