Bedienungsanleitung Gorenje gin 4703 w (Seite 9 von 15) (Englisch)

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Instructions for use and installation

Broaching with infrared electric heater

(certain models only)

• This mode of roasting meat actually uses grill heater

(infrared heater), so take extra precautions. Use thick

kitchen gloves and special broach handle, screwed on the

broach spike.

• Perforated roast may produce spurting of hot grease

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

• Always protect your eyes.

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

• Grill heater is especially suitable for the low-fat roasting of

chicken and crisping the roast skin.

Tips for broaching

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

• Pre-heating of grill heater is not necessary.

• Pierce the chicken with the broach spike and secure it from

both sides with tightening forks. To ensure uniform and even

roast,fasten chicken legs and wings to the chicken body.

• Insert the special broach support in the fourth (4.) guide from

below, and place the tilted carrier forward (see fig.).

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

the pointed end in the opening at the rearoven panel,

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

spike on the support and lock it in position.

• Before activating the grill mode and closing the oven door,

remove the handle from the broach spike.

• Insert the intercepting pan into the second (2.) guide below

the broach, to catch dropping grease and juice.

• Broach is turning during the operation of grill burner.

• To extract the roast at the end of broaching screw the handle

to the broach spike and use thick kitchen gloves.

• Clean the oven and the accessories after each roasting.

Grill table for infrared electric heater

Type of meat grill Weight

(in grams)

Guide level

(from bottom up)

Temperature

(in°C)

Grill time

(in min.)

Meat and sausages

2 beefsteaks, rare 400 5 240 20-23

2 pork scrag fillets 350 5 230-240 20-23

2 pork chops 400 5 230-240 20-23

4 lamb cutlets 700 5 240 14-16

4 grill sausages 400 5 240 15-18

2 slices of meat cheese 400 5 240 12-16

1 chicken, halved 1400 3 230-240 28-33 (1

side)

23-28 (2

side)

Fish

Salmon fillets 400 4 240 10-15

Fish in aluminium foil 500 4 240 10-13

Toast

4 slices of white bread 200 5 240 1-3

2 slices of wholemeal 200 5 240 2-3

Toast sandwich 600 5 240 5-7

Cleaning and maintenance

Never clean the appliance with hot steam device or

pressurized steam cleaner!

Before cleaning switch the cooker off and let it cool down

completely.

Front side of the casing

For cleaning of frontal part of the cooker use the usual cleaning

agents and follow the manufacturer's instructions.

Never use any aggressive cleaning agents or dish cleaning

accessories which might cause scratches.

Stainless steel front

(certain models only)

Clean the surface with mild detergent (soap) and soft sponge

which does not scratch. Never use aggressive cleaners or

solvents, otherwise you may damage the surface.

Enamel coated and plastic surfaces

(certain models only)

Clean the knobs and handles with soft cloth and liquid

cleaners, intended for use of smooth enamel surfaces.

Cooktop

Gas grid, cooking area and burner components should be

cleaned with warm water and mild detergent for manual

washing of dishes.

Thermal element and ignition device should be cleaned with

soft brush. To ensure perfect operation, these elements must

always be thoroughly clean.

Clean the crown and the crown cap. Always keep the gas

outlet nozzles on the burner crown free of dirt.

Upon completion of cleaning wipe all components dry and

replace them carefully to their respective slots. Oblique

position of components may cause troubled ignition of burners.

Note! Crown caps are coated with black enamel. Discoloration

of caps, due to high temperatures, is inevitable, but it has no

adversary effect on normal operation of burners.

Oven

• Cool the oven completely before cleaning.

• The oven and the accessories must be cleaned after each

use, otherwise stains might get burned in.

• Oven walls, sprayed with oil from roasting, are best cleaned

with warm water and detergent when the oven is still tepid.

• Hard and heavily stained oven should be cleaned with

special oven cleaning agents. Rinse the cleaner thoroughly

and remove any detergent remaining before the next use.

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