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POSTAVLJANJE PLOČA
1. Postavite ploče jednu po jednu.
2. Donja ploča roštilja ima dva jezička, jedan na svakom kraju bočne strane ploče roštilja. Gornja ploča
roštilja ima široki jezičak u centru.
3. Za gornju ploču, umetnite jezičak u utor na strani sa šarkama uređaja.
4. Za donju ploču roštilja, umetnite jezičke u utore na stražnjoj strani uređaja.
5. Pritisnite drugi rub ploče na strani ručke, kako biste je blokirali u mjesto.
6. Na mjestima kontakta između gornje i donje ploče, na neprijanjajućim površinama mogu se pojaviti
znakovi habanja. Radi se samo o estetskim promjenama koje ne utječu na rad roštilja.
VRIJEME PEČENJA I SIGURNOST HRANE
Ova vremena pečenja služe samo za orijentaciju. Ona se odnose na kontaktno roštiljanje svježe ili potpuno
odmrznute hrane i odabrana su na osnovu temperaturne postavke br. 3. Za osjetljiviju hranu, ili ako više
volite manje hrskavu ili slabije pečenu hranu, odaberite jednu od nižih postavki. Odnose se na svježu ili
potpuno odmrznutu hranu, pečenu na srednjoj temperaturi. Kad pečete zamrznutu hranu dodajte 2-3
minuta za morske plodove i 3-6 minuta za meso i perad, ovisno o debljini i gustoći hrane. Ako više volite
dobro pečenu/hrskavu hranu ili brža vremena pečenja, odaberite postavku temperature br. 4.
Kad pečete prethodno pakiranu hranu, slijedite smjernice na pakiranju ili etiketi.
GOVEDINA
MIN

MIN
 5-7 sir 2-3
odrezak od butine 7-8 šunka (kuhana) 5-6
hamburger, 100 g 7-8
 7-8 ZAKUSKE
okrugli odrezak 5-7 calzone 8-9
kobasice 6-8 hot dogovi 2-3
 7-9
odrezak s kostima 8-9 PILETINA/PURETINA
 5-7
JANJETINA  5-7
 7-8  3-4
kotleti (odresci) 4-6

MORSKI PLODOVI  8-9
 3-4 luk, tanka ploška 5-6
 3-5 paprika, tanka kriška 6-8
odrezak konjskog jezika, 12-25 mm 6-8

oguljene
2-3
odrezak lososa, 12-25 mm 6-8 cijele paprike, premazane uljem 8
odrezak sabljarke, 12-25 mm 6-9 krumpiri, kriška/kockica 7-9
odrezak tunjevine, 12-25 mm 6-8 šparoge 3-4
 4-6
škampi 1-2 
81


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