User manual

10.10 Grilling
Food Total preparation time
(min)
Shelf position
Bacon Rashers 5 - 6 2 - 3
Beef Burgers (home-made) 20 - 30 2 - 3
Chicken Joints 30 - 40 2 - 3
Lamb Chops 15 - 20 2 - 3
Pork Chops 20 - 30 2 - 3
Whole Trout / Mackerel 15 - 25 2 - 3
Plaice / Cod Fillets 10 - 15 2 - 3
Kebabs 20 - 30 2 - 3
Kidneys – Lamb / Pig 8 - 12 2 - 3
Liver – Lamb / Pig 10 - 20 2 - 3
Sausages 20 - 30 2 - 3
Steak – Rare 6 - 12 2 - 3
Steak – Medium 12 - 16 2 - 3
Steak – Well Done 14 - 20 2 - 3
Toasted Sandwiches 1 - 3 2 - 3
11. OVEN - CARE AND CLEANING
WARNING!
Refer to Safety chapters.
11.1 Notes on cleaning
• Clean the front of the appliance with a
soft cloth with warm water and a
cleaning agent.
• To clean metal surfaces, use a usual
cleaning agent.
• Clean the appliance interior after
each use. Fat accumulation or other
food remains may result in a fire. The
risk is higher for the grill pan.
• Clean stubborn dirt with a special
oven cleaner.
• Clean all accessories after each use
and let them dry. Use a soft cloth with
warm water and a cleaning agent.
• If you have nonstick accessories, do
not clean them using aggressive
agents, sharp-edged objects or a
dishwasher. It can cause damage to
the nonstick coating.
11.2 Stainless steel or
aluminium appliances
Clean the oven door with a
wet sponge only. Dry it with
a soft cloth.
Do not use steel wool, acids
or abrasive materials as they
can damage the oven
surface. Clean the oven
control panel with the same
precautions.
ENGLISH 21