Instructions for use, installation and connection
49
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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