Philco PHGR9000 - Инструкция по эксплуатации - Страница 6

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Revision 11/2020

EN - 6

SPECIFIC OPERATION STEPS

1.  Plug in the power supply and touch the „



“ button, then products will get into standby state and the nixie tube indicator light displays “----“.

2.  Place frozen food to the BBQ and close the upper cover. To defrost the food, select the drop and snowflake programme. 

3.  Select the required programme and press the  „ “. button. The appliance will start to preheat. When selecting the pork, beef or fish programme, the doneness 

indicator will start flashing and you will be able to select the level of doneness (Rare/Medium/Well-done). The level of doneness can be selected by rotating the 

knob. Indicator light “ Preheat ” flickers indicating that the machine is in the preheating state, and the indicator light up all the time indicating that the preheating 

progress is finished.

4.  Open the upper housing after preheating and put the food on the baking tray, then close the upper housing and start cooking. Indicator light „Cooking“ is on.

Note:

a.  lf the machine is on for a long time, the safety system will automatically shut down the machine.

b.  The machine can automatically identify the thickness of food and automatically adjust the cooking time and temperature. The degree of cooking can be 

shown by a display light.

c.  To achieve the best results, refrain from opening the appliance while cooking.

d.  Food higher than 50 mm should be set manually. The BBQ is not able to set the preparation time optimally.

e.  lt is normal to have smoke when cooking.

5.  When the food meets your need (Rare/Medium/Well-done), open the upper housing and take out the food.

6.  When the cooking is over, return to step 1. If you continue cooking, repeat step 2, 3, 4 and 5.

7.  When the lid is opened, only DIY function is available to operate.

Please do not open the lid when it is preheating. It will turn to DIY function after 10 seconds when the lid is opened.

8.  For manual DIY preparation after the BBQ has been switched on, press the TIME/TEMPERATURE button. First select time using the rotating knob. After you press 

the TIME/TEMPERATURE button again, you will be able to use the rotating knob to set temperature.  Then simply confirm your choice using the “(play)” button 

and the BBQ will start to heat up.

6. AUTOMATIC GEAR RECIPE

For the best grilling results always wait for the food to reach the ambient temperature after seasoning.  It will lose less juice during grilling and the resulting dish will 

be juicier and tastier.

Item

Doneness

How to operate

Results

Beef 

Rare

1.  Make your steak dry with 

kitchen paper in 2-5°C.

2.  Seasoned well and 

broached with some 

butter melted or olive oil 

Extra virgin.

This doneness is making the steak's fat melt and cause the butter with great flavor effect, with 

a lot of moisture and very juicy texture. A rare steak is red at the very center, following by a 

pink ring around the center and then comes a brown crust on the outside.

Medium

The steak will not have a red center anymore and the red color will be replaced by a pink 

throughout color. At this doneness level, the steak will retain the buttery and flavorful taste, 

just like the rare level, but will have less juice and will be less tender due to more moisture 

evaporating.

Well

When your steak reaches this level, it will retain just a little bit of pink color inside and will 

still be tender but not as much as other doneness levels. This temperature level will make the 

steak become drier and less tender than most people like.

Pork 

Rare

1.  Make your steak dry with 

kitchen paper in 2-5°C.

2.  Seasoned well and 

broached with some 

butter melted or olive oil 

Extra virgin

Pinkish overall color with outer brow portion, juicy and tender. Perfect doneness for cooking 

pork loin or tenderloin.

Medium

Mostly brown color, with little pink color inside.

This cooking doneness is recommended to cook fatty meats like top loin.

Well

Brown-grey color throughout, firm to touch. Is recommended to the ones can’t see any pink 

part on the meet, but we still keep light moisture without completely overcook the meet.

Chicken 

Rare

1.  Make your steak dry with 

kitchen paper in 2-5°C.

2.  Seasoned well and 

broached with some 

butter melted or olive oil 

Extra virgin.

Pinkish overall color with outer white portion, juicy and tender. Perfect doneness for cooking 

Breast without skin.

Medium

Mostly brown color, with little pink color inside.

This cooking doneness is recommended to cook meats with skin like boneless drumsticks.

Well

Brown-grey color throughout, firm to touch. This cooking doneness is recommended to cook 

the foods with bones, but still keeping light moisture without completely overcooking the 

meat. Perfect for chicken wings, or whole drumsticks.

Fish 

Rare

1.  Make your steak dry with 

kitchen paper in 2-5°C.

2.  Seasoned well and 

broached with some 

butter melted or olive oil 

Extra virgin.

Surface is well sealed and brown and the inner part keep juicy, completely tender and easy to 

melt in mouth. Perfect for any type of fish has been frozen before to cook, to prevent parasites 

issues of this cooking doneness.

Medium

Surface is well sealed and brown and the inner part keep less juice, almost completely cook 

and perfect for people like fish well cook.

Well

Well browned and completely cook, It’s dry and not much moisture on the inner part. People 

who really can accept moisture on their fish will accept this doneness.

Shrimp 

Rare

1.  Make your steak dry with 

kitchen paper in 2-5°C.

2.  Seasoned well and 

broached with or olive oil 

Extra virgin.

Keep juicy and part of it is raw, best to the one like their seafood less cooked.

Medium

Almost all cooked, keeping moisture but no raw parts.

Well

Browned and flavored, well-cooked to the ones don’t like the felling of no cook seafood.