All types | |
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Before use | 7 |
• Before first use wash |
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and dry the grill. |
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- Pour cold water into |
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the outer tray (fig. 7). |
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Note: Do not fill higher |
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than the MAX |
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14 |
OIL |
15 |
indication. |
For the best results, |
avoid pouring water into the inner tray.
-Brush some oil onto the grill (fig. 14).
-Plug in. Switch on and allow the appliance to heat up for approximately 15 minutes (fig. 15).
8 | CLICK |
| CLICK |
-Position the inner tray (“Click!”) (fig. 8).
-When water needs to be refilled during usage this can be done via the filling aperture (fig. 9)
-Place the control panel (fig. 10, 11).
9
10 |
Tips
• Keep the meat and fish cold and fresh in the |
refrigerator until you actually start grilling it. |
• Do not use the same cutlery and the same |
chopping board for raw and grilled food. |
• Do not salt the meat, chicken or fish before |
grilling: then too much juice will be extracted. |
You can of course salt the food after grilling. |
• Always use meat, chicken or fish of good |
quality, cut into pieces/slices which are |
11⁄2 - 2 cm thick and which are not carved or |
flattened. |
• Always use the appliance with a layer of water |
in the outer tray. This prevents smoke and |
makes cleaning the inner tray much easier. |
If necessary add water during the cooking. |
Please note: Do not pour water on the heating |
element! Only pour water through the special |
11 |
CLICK |
-Be sure that the safety switch, located at the bottom of the control panel, is activated when the appliance is switched on (“Click”) (fig. 11).
filling aperture. |
• If you wish to grill sausages, do not forget to |
prick a number of holes before grilling. (This |
avoids the saucage bursting which can result in |
hot fat spattering and the saucages becoming |
dried out.) |
• Turn the food on the grill at regular intervals. |
Then it will become evenly browned and will be |
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• It is advisable to wrap fish in aluminium foil |
before grilling. |
• To avoid sticking to the grill it is advisable to |
pad the meat dry with a kitchen towel before |
putting it on the grilling plate. |
12 |
13 |
• The required grilling time is primarily |
dependent upon the thickness of the meat, |
chicken or fish (and not upon its weight). |
Attention: Especially pork, minced meat and |
fish must be very well done. Make sure that the |
pieces of meat are not too thick. |
• For the best grilling result indoors, we advise |
you not to use the windscreen. However, you |
can use the windscreen in combination with the |
hood. |
- Place the grill (fig. 12, 13).
6