Bedienungsanleitung Gorenje b 8980 (Seite 8 von 14) (Englisch)

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Instructions for use, installation and connection

Grilling and browning (barbecue)

• Take extra precautions when grilling. Intensive heat

from infrared heater makes the oven and the

accessories extremely hot. Use protective gloves and

barbecue accessories!

• Perforated roast may produce spurting of hot grease

(sausages). Use long grill tongs to prevent skin burns

and protect your eyes.

• Supervise the grill at all times. Excessive heat may

quickly burn your roast and provoke fire!

• Do not let the children in the vicinity of the grill.

Grill heater is especially suitable for the preparation of low-fat

sausages, meat and fish fillets and steaks, and for browning

and crisping the roast skin.

Tips for grilling

• Grilling should be carried out with the oven door closed.

• Grilling tables indicate the recommended temperature, guide

levels and grilling times, which may vary according to the

weight and quality of meat.

• Note! For roasting meat we recommend the use of

grease filter (depending on the model).

• Grill heater should be pre-heated for 3 minutes.

• Oil the grill grid before placing the food, otherwise food might

stick to the grid.

• Place the meat upon the grid, then place the grid upon the

grease interception pan. Insert both trays into the oven

guides.

• Turn the meat round after half of the roasting time has

expired. Thinner slices will require only one turn, for larger

chunks you might need to repeat the procedure. Always use

barbecue tongs to avoid losing excessive juice from meat.

• Dark beef meat is grilled quicker than lighter pork or veal.

• Clean the grill, the oven and the accessories each time after

use.

Broaching

(certain models only)

• Broaching set includes the revolving spike with removable

handle, and two forks with screws for securing the roast.

• To use the broach, first insert the special support in the

fourth guide from below.

• Pierce the prepared meat with the broach spike and secure it

from both sides with tightening forks.

• Screw the handle on the front part of the broach, then insert

the pointed end in the opening at the rear oven panel,

protected with the revolving flap. Place the front part of the

spike on the support and lock it in position.

• Insert the intercepting pan one guide below the broach.

• Activate the roasting by selecting the mode "Grill".

• The operation of the infrared heater is controlled by the

thermostat, and it is activated only if the oven door is closed.

• Before closing the oven door and activating the heater,

remove the handle from the broach spike.

Grill table

Type of meat for grill Weight

(in grams)

Guide level

(from bottom up)

Temp.

(°C)

Temp.

(°C)

Grill time (in

min.)

Meat and sausages

2 beefsteaks, rare 400 5 230 - 14-16

2 beefsteaks, medium 400 5 230 - 16-20

2 beefsteaks, well done 400 5 230 - 20-23

2 pork scrag fillets 350 5 230 - 19-23

2 pork chops 400 5 230 - 20-23

2 veal staeks 700 5 230 - 19-22

4 lamb cutlets 700 5 230 - 15-18

4 grill sausages 400 5 230 - 9-14

2 slices of meat cheese 400 5 230 - 9-13

1 chicken, halved 1400 3 - 210-220 28-33 (1. side)

23-28 (2. side)

Fish

Salmon fillets 400 4 230 - 19-22

Fish in aluminium foil 500 4 - 220 10-13

Toast

4 slices of white bread 200 5 230 - 1,5-3

2 slices of wholemeal 200 5 230 - 2-3

Toast sandwich 600 5 230 - 4-7

Meat/poultry

Duck* 2000 1 - 150-170 80-100

Chicken* 1000 3 - 160-170 60-70

Pork roast 1500 3 - 140-160 90-120

Pork scrag 1500 3 - 140-160 100-180

Pork knuckle 1000 3 - 140-160 120-160

Roastbeef/beef fillet 1500 3 - 170-180 40-80

*may be broached

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