Instructions for the User
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| GRILLING |
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| RUNNER POSITION FROM | TIME IN MINUTES | ||||||
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| THE BOTTOM |
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| 1ST SIDE |
| 2ND SIDE | |||
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PORK CUTLET | 4 | 7 - 9 |
| 5 - 7 |
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PORK FILLET |
| 3 |
| 9 - 11 |
| 5 - 9 |
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FILLET STEAK |
| 3 |
| 9 - 11 |
| 9 - 11 |
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SLICED LIVER |
| 4 |
| 2 - 3 |
| 2 - 3 |
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VEAL ESCALOPES |
| 4 |
| 7 - 9 |
| 5 - 7 |
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HALF CHICKEN |
| 3 |
| 9 - 14 |
| 9 - 11 |
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SAUSAGE |
| 3 |
| 7 - 9 |
| 5 - 6 |
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MEATBALLS |
| 3 |
| 7 - 9 |
| 5 - 6 |
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FISH FILLET |
| 3 |
| 5 - 6 |
| 3 - 4 |
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TOASTED SANDWICHES |
| 3 |
| 2 - 4 |
| 2 - 3 |
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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.
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