Instructions for the User
|
|
|
| GRILLING |
|
|
| |
|
|
|
|
|
|
|
| |
| RUNNER POSITION FROM | TIME IN MINUTES | ||||||
|
| THE BOTTOM |
|
|
|
|
|
|
|
|
| 1ST SIDE |
| 2ND SIDE | |||
|
|
|
|
| ||||
|
|
|
|
|
|
|
|
|
PORK CUTLET | 4 | 7 - 9 |
| 5 - 7 |
| |||
PORK FILLET |
| 3 |
| 9 - 11 |
| 5 - 9 |
| |
FILLET STEAK |
| 3 |
| 9 - 11 |
| 9 - 11 |
| |
SLICED LIVER |
| 4 |
| 2 - 3 |
| 2 - 3 |
| |
VEAL ESCALOPES |
| 4 |
| 7 - 9 |
| 5 - 7 |
| |
HALF CHICKEN |
| 3 |
| 9 - 14 |
| 9 - 11 |
| |
SAUSAGE |
| 3 |
| 7 - 9 |
| 5 - 6 |
| |
MEATBALLS |
| 3 |
| 7 - 9 |
| 5 - 6 |
| |
FISH FILLET |
| 3 |
| 5 - 6 |
| 3 - 4 |
| |
TOASTED SANDWICHES |
| 3 |
| 2 - 4 |
| 2 - 3 |
| |
|
|
|
|
|
|
|
|
|
ROTISSERIE COOKING
Prepare the rotisserie rod with the food, tightening the screws A of the prongs. Fit the frame B onto the second runners from the bottom. Remove the handle D and position the rotisserie rod so that the pulley E is still in the guides on the frame B. Push the frame B fully in until the tip of the rotisserie rod enters the hole C on the rear wall of the oven. Place a basin F on the bottom bottom shelf and pour a little water into it to prevent smoke from forming.
48