Manual Pelgrim OST 653 IX (page 36 of 83) (English, German, Dutch, French)

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Browning

To brown and crisp the outside of meat,

switch the grill element on for a few moments.

Wait until the top is golden brown.

Small pieces of meat

Grilled meat will retain its natural flavour if it

is not coated with oil before grilling.

Large pieces of meat

These are best brushed with a thin coating of

oil or butter to prevent the surfaces exposed

to the heat from drying out.

Drying

To dry fruit, vegetables and herbs well, set a

temperature of 60-80 °C.

Thawing

You can thaw food using the convector oven

blower. Remove the wrapping and put the

frozen food in a dish. Put the dish on ridge 1.

Set the function knob of the hot air oven to the

setting and the temperature to zero (the

fan now blows cold air).

Thawing periods for frozen products

Food being thawed time in mins.

1000 grs fish or 500 grs meat 60 - 90

1000 grs poultry or meat 90 - 120

500 grs sausage 30 - 50

300 grs fruit (strawberries) 30 - 45

500 grs short pastry 20 - 30

500 grs bread 30 - 40

The figures in the table are guidelines.

Hot air grilling

■ Place the roasting sheet on the first level in

the oven.

■ Place the grill sheet in the middle of the

oven (see table).

■ Close the door and turn the knob to the grill

setting.

Time table for grilling

Meat weight in kg ridge level time in mins.

Schaschlik 3 17 - 20

Chicken 1 2 35 - 40

Rolled meat 1 2 50 - 60

Casseler rib 2 60 - 70

The figures in this table are guidelines.

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Pelgrim OST 653 IX Manual

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