Index
a
abroad operation.............................. 30
accessories ....................................... 28
b
bread .............................................. 34
C
capacity ........................................... 31
care and cleaning ............................. 38
condensate ....................................... 30
cooking time .................................... 33
D
disposal ..................................... 39, 40
drip tray .......................................... 39
e
electricity ......................................... 29
extension cord .................................. 30
f
feet ................................................. 32
first use ............................................ 35
functions .......................................... 32
G
guidelines ........................................ 33
H
height control ............................. 32, 40
I
ingredients ....................................... 33
inteded use ...................................... 28
l
lid .................................................. 32
LOCK ............................................. 40
m
model .............................................. 31
n
non-stick coating ......................... 31, 35
O
operation ......................................... 36
P
power consumption ........................... 31
power cord .......................... 30, 31, 40
power supply ............................. 29, 31
preparing food ................................. 36
properties ........................................ 32
S
safety instructions .............................. 28
sandwich ......................................... 34
saving energy ................................... 37
service ............................................. 40
slope of grilling plate ........................ 32
spare parts ....................................... 28
steak ............................................... 34
steam .............................................. 30
storage ............................................ 39
T
technical specifications ...................... 31
temperature ................................ 30, 33
test for proper operation .................... 28
thickness of food ............................... 32
tips and tricks ................................... 33
w
warranty .......................................... 40
workspace ....................................... 28
41
