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Pelgrim osk 995 Manual

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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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