Manual Pelgrim okw 995 (page 31 of 74) (English, German, Dutch, French)

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Surface grilling

Surface grilling can be done with the convector

oven or with the upper and lower heating

elements.

■ Place the roasting sheet on the first oven

level.

■ Place the grill sheet in the middle of the oven.

■ Close the oven door.

■ Set the knob for the desired oven system.

Dark meat such as beef, game and mutton will

brown more quickly than light meat, such as

veal, pork and poultry. Light meat and fish filets

will not be as brown on the outside, even when

they are done to juicy perfection on the inside.

Smoke caused by burning grease will often

develop when meat is grilled directly on the rack.

The smoke development can be minimised by

filling the roasting sheet with water and placing

it underneath the grill rack. This will, of course,

result in increased condensation.

Cool door

For safety reasons, in particular when grilling

(when small children are around), it is wise to

use a cool door. Cool doors are available upon

request from Pelgrim, Service and Parts

Department.

USE

Time table for surface grilling

Grill meat ridge level time in mins.

Steak (4 pieces) 3 or 4 5 - 6

Schnitzel (4 pieces) 3 or 4 6 - 8

Liver (4 pieces) 3 or 4 4 - 5

Meat ball (4 pieces) 3 or 4 7 - 9

Saucage (4 pieces) 3 or 4 5 - 6

Toast 3 or 4 2 - 3

The figures in this table are guidelines.

88015902_HL_OKW955_95 11-03-2004 13:36 Pagina 29

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Pelgrim okw 995 Manual

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