179732
Instructions for use, installation and connection
10
Roasting Table
Type of meat
Weight
(in grams)
Guide level
(from bottom up)
Temp.
(°C)
Roasting time
(in min.)
Temp.
(°C)
Roasting
time
(in min.)
Beef
Beef loin
1000
2
200 -220
2
180-190
100-120
Beef loin
1500
2
200-220
2
170-180
120-150
Roastbeef, rare
1000
2
220-230
2
180-200
30-40
Roastbeef, well done
1000
2
220-230
2
180-200
40-50
Pork
Pork roast with skin
1500
2
180-190
2
170-180
140-160
Flank
1500
2
190-200
2
170-180
120-150
Flank
2000
2
180-200
2
160-170
150-180
Pork loin
1500
2
200-220
2
160-170
120-140
Meat roll
1500
2
200-220
2
160-170
120-140
Pork cutlet
1500
2
180-200
2
160-170
100-120
Minced meat roast
1500
2
210-220
2
170-180
60-70
Veal
Veal roll
1500
2
180-200
2
170-190
90-120
Veal knuckle
1700
2
180-200
2
170-180
120-130
Lamb
Lamb prime ribs
1500
2
190-200
2
170-180
100-120
Mutton bladebone
1500
2
190-200
2
170-180
120-130
Venison
Hare ribs
1500
2
190-210
2
180-190
100-120
Hare bladebone
1500
2
190-210
2
170-180
100-120
Boar ham
1500
2
190-210
2
170-180
100-120
Poultry
Chicken, entire
1200
2
200-210
2
180-190
60-70
Hen
1500
2
200-210
2
180-190
70-90
Duck
1700
2
180-200
2
160-170
120-150
Goose
4000
2
160-170
2
150-160
180-200
Turkey
5000
2
150-160
2
140-150
180-240
Fish
Fish, entire
1000
2
200-210
2
170-180
50-60
Fish souffle
1500
2
180-200
2
150-170
50-70
Grilling and browning (barbecue)
•
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 times. Excessive heat may
quickly burn your roast 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.
•
Note! For roasting meat we recommend the use of
grease filter (depending on the model).
•
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 accessories each time after
use.
Broaching
(certain models only)
•
Broaching set includes the revolving spike with removable
handle, and two forks with screws for securing the roast.
•
To use the broach, first insert the special support in the
fourth guide from below.
•
Pierce the prepared meat with the broach spike and secure it
from both sides with tightening forks.
•
Screw the handle on the front part of the broach, then insert
the pointed end in the opening at the rear oven panel,
protected with the revolving flap. Place the front part of the
spike on the support and lock it in position.
•
Insert the intercepting pan one guide below the broach.
•
Activate the roasting by selecting the mode "Grill".
•
The operation of the infrared heater is controlled by the
thermostat, and it is activated only if the oven door is closed.
•
Before closing the oven door and activating the heater,
remove the handle from the broach spike.
