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Kalorik DGR 31031 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity. Print only what is inside the frame.
6 DGR 31031- 140506
Assembly page 6/48
Fax +32 2 359 95 50
• Removable parts are dishwasher safe (except main housing),
making cleaning up easy
• Contrary to traditional rotisserie systems, this appliance has no
moving parts (pit or fan) which make it very silent. Hot air will
circulate around the roast, by the alternate function of each
outer heating element, to enable even cooking results.
IMPORTANT GUIDELINES FOR COOKING MEAT
AND POULTRY – TIPS FOR OPTIMAL RESULTS
NOTE: Please read this entire Use / Care Guide thoroughly before
using.
•
All meat and poultry should be thoroughly defrosted before
cooking. Have foods at room temperature before placing them in
the rotisserie.
•
We recommend the use of a meat thermometer to ensure the
food is cooked thoroughly.
•
Cooking times will vary according to shape, thickness and
composition of food. It is recommended that food be checked
after the minimum time stated to avoid over cooking.
•
The maximum recommended size for poultry is 10 lb.
•
Cooking times for beef will vary depending if you want it “rare” or
“well done.” Recommended internal temperatures for beef are:
rare 140
o
F; medium rare 145
o
F; medium 160
o
F; well done 170
o
F.
•
For adding flavor, do marinate or apply rubs, seasonings and spices
to foods, but this prior loading into the rotisserie.
•
For easier cleanup, spray the rotisserie parts and accessories with a
spray-on cooking oil before cooking. DO NOT spray the part with
an aerosol during the cooking or while the rotisserie is in function.
•
Remember small poultries (6 or 8 lb.) cook much quicker than
larger ones (10lb.) Use a meat thermometer to control the cooking
at regular intervals.
•
Select roasts that have and even shape as they will cook in a more
uniform way.
•
It is important to position the center heating element cover as
centered as possible into the roast, especially at the large end if
Caution: Always make sure that meat and poultry are
thoroughly cooked before eating. The juices from
poultry should run clear when cooking process is
complete.
… 6 …


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