Operation Manual

46
6. When your food is ready according to your
taste, open the device with the handle.
WARNING: Risk of scalding!
Hot steam will escape.
7. Remove the grilled food with a spatula or a
turner made from wood or Teon.
Use as a table grill
1. Press the PUSH HERE (2) switch while open-
ing the grill plate by the handle.
2. Operate the appliance as previously described
(without points 3, 5, and 6).
3. Prepare your dishes like on any other grill. Turn
over the food as required.
Grilling duration
The grilling duration depends on the consistency
and the thickness of the food. Two examples are
listed here as a guideline:
Meat
Applica-
tion
Tem-
perature
regulator
Grilling
duration
Chicken
breast llet
Contact
grill
MAX
approx.
3 minutes
Pork chop
Contact
grill
MAX
approx.
6 minutes
Pork chop Table grill MAX
2 x approx.
4 minutes,
Flip over in
the process
NOTE:
The core temperature of the food will indicate
when it is done. We recommend the use of a
roasting thermometer. The core temperature of
the meat can be monitored with it. You therefore
do not need to cut open the food.
Guideline values for the core temperature of
various foods
Food Consistency
Core
temperature
Beef
Beef llet, roast
beef
rare 45 – 50°C
medium 50 – 55°C
well done 60 – 65°C
Veal
Veal loin light pink 60 – 65°C
Leg of veal,
topside, roast
78°C
Pork
Pork llet 65°C
Pork neck 70 – 75°C
Pork chop 75 – 80°C
Smoked pork juicy 60 – 68°C
Lamb
Saddle of lamb 65°C
Leg of lamb 80°C
Game
Fillet of wild
boar
light pink 60 – 62°C
Poultry
Chicken breast 70°C
Turkey breast /
duck breast
well done 80°C
Duck breast pink 62 – 65°C
Ostrich,
llet steak
58°C
Fish
Salmon 60°C
Red snapper 55°C
Zander 62°C
End Of Operation
1. Set the temperature regulator to the position
MIN.
2. Turn off the appliance with the ON / OFF
switch. The power indicator lamp POWER
goes out.
3. Disconnect from mains power supply.