Gaggenau EB 291, EB 290, EB 271, EB 270 manual Grilling

		Grilling
		When grilling, food is cooked/roasted at a tempera-
	150	ture of 150-300 °C from above. A distinction can be
		made between the following kinds:
		Temperature-controlled grilling:
		During temperature-controlled grilling, the heating
		element emits a greater or lesser amount of infra-
		red radiation depending on the setting of the tem-
		perature selector switch. (Fig. 16)
		This method of grilling is suitable for flat pieces of
Fig. 16		meat and for browning or gratins.
		Do not forget to turn grilled food!
		Grilling with the hot air fan therefore ensures
		better all-round warming-up, even when the grill is
		full. There is no need to turn the food frequently.
		(Fig. 17)
		Economy grilling
		Only the middle area of the grill heating element is
		heated.
		Do not forget to turn grilled food!
Fig. 17
		Grilling with the rotary spit produces a crispy
		crust and even browning all-round. (Fig. 18) Insert
		the support frame for the rotary spit in the second
		level from below. Insert the grilling tray one level
		further down to collect fat.
		Please note: the core temperature sensor
		cannot be used in combination with the rotary
		spit. The rotary spit will not function if the
		core temperature sensor is plugged in the
		socket in the oven.
Fig. 18
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