Zigmund & Shtain EN 125.622 I - Инструкция по эксплуатации - Страница 36

34

Position of the internal grills for 

specific cooking  

Position n. 1 and 2 from bottom. 

Frozen cakes, Long roasts, Turkey, Cakes, Meat 

Steak well done; 

Position n. 2 from bottom.

Cakes, Sandwich Load, Toast, Casserole, 

Wholemeal bread, Meat; 

Position n. 2 and 3 from bottom.

Biscuits, Fine cut meat; 

Position n. 3 from bottom.

For Browning with Grill.

This data regarding the cooking positions are 

indicative and can be interpreted on the basis of 

your own experience. 

Using the grill

With the grill it is possible to cook fish, vegetables, 

small spits and various types of meat, with the 

exception of lean game meat. Finely cut meat and 

fish  must  always  be  grilled  very  quickly  greasing 

them slightly with oil using a suitable brush and 

always placed on the grill. In turn, the grill must 

be placed nearest to the upper heating element, 

proportionally to the thickness of the dish, to 

avoid burning it on the surface and not cooking 

it enough inside. Only salt the meat after cooking 

or it will be less juicy. Never prick food during 

cooking, not even to turn them. Their juice would 

run making the grilled food dry.

To optimise Grill cooking, switch on the grill oven 

and pre-heat for at least 10 minutes. Introduce 

the dish inside the oven in the nearest position to 

the Grill, depending on the type of food to cook. 

Use the Grill always with the oven door closed.

Meat can be arranged in suitable containers or 

cooked directly on the grill. In the latter case, 

always pour some water in the drip pan then 

insert it in the guides under the grill. This prevents 

the grease in the dripping pan from burning and 

creating bad odours.

ATTENTION

During use of the Grill, the accessible parts 

can overheat. It is therefore advisable to 

keep children at a safe distance.