Insert probe lengthways down the centre of the sausage
Burgers
-75ºC220ºC
Bacon
3-5-220ºC
FISH
Salmon
3-5-200ºC
Prawns
1-2-200ºC
Flat sh
2-6-200ºC
Plaice, Sole, etc.
Round sh
3-8-200ºC
Haddock, Cod, etc.
Tuna / swordsh
5-10-200ºC
VEGETABLES
Peppers
4-6-220ºC
Aubergine
6-8-220ºC
Sliced
Asparagus
3-4-220ºC
Carrots
5-7-220ºC
Sliced
Courgette
1-3-220ºC
Sliced
Tomatoes
2-3-220ºC
Halved
Onions
5-6-220ºC
Cut into wedges
Mushrooms
3-6-220ºC
Whole, at mushrooms
Corn on the cob
4-6-220ºC
OTHER
Haloumi
2-4-200ºC
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry (depending on the thickness and density of the
food).
• Cook sh till the esh is opaque throughout.
• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• When cooking pre-packed foods, follow any guidelines on the package or label.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Wipe all surfaces with a clean damp cloth.
3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.
4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
• Don’t use scourers, wire wool, or soap pads.
• At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not
aect the operation of the grill.
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN Serves 4
• 4 butteried chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• juice and zest of 1 lime
• 4 garlic cloves, nely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
5. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making sure it is covered. Cover with
cling lm and leave to marinate in the fridge for at least 2 hours.
6. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and cook until the probe alarm
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