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OPERATING INSTRUCTIONS
62.9677.01_UL Seite 9
III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for frying various types of meat, sausa-
ges, fish and vegetables on a gas-heated steel plate.
Optionally the appliance is equipped with a smooth griddle
plate or a combined grill/griddle plate with 1/3 grooved and 2/3
smooth surface.
Plate temperature control is stepless and separate for the left
and right halves of the plate.
A drawer (GN container 2/8) in the open storage space in the
base serves as a drip pan for draining liquids.
Additional equipment:
- GN container 1/1, 2/1,
- Scraper grill/griddle.
2. OPERATION
D For liquid gas operation also open the bottle or tank valve.
D Switch on gas burner (Chapters 2.1 and 2.2):
2.1 IGNITING THE PILOT BURNER
The left and right plate halves are operated separately, each
by a rotary knob (1 / Fig.9) and a Piezo switch.
D Press in the knob (2/Fig.9) of the piezo igniter and turn it
clockwise to the stop.
D Hold the knob (2/Fig.9) pushed in for a few seconds.
D While still pressing, turn it to the left. The gas escaping at
the pilot burner will be ignited.
D After lighting the pilot flame, keep the rotary switch pushed
in for about 10 seconds more.
D If the pilot light goes out again, repeat the whole process.
2.2 IGNITING THE MAIN BURNER
D Turn the knob (1/Fig.9) anti-clockwise from position 1 pilot
burner ignition to the desired setting.
D Setting 7 equates to the maximum burner output or rated
thermal load.
2.3 TEMPERATURE SELECTION
With the knob (1/Fig.9) the temperature can be steplessly
adjusted between 195 and 570°F (90 and 300°C).
The intensity of the flame can be adjusted between the highest
setting 7 and the lowest setting 1.
2.4 INITIAL OPERATION
Wash the whole plate with hot soapy water, rinse with clean
water and allow to dry. The new appliance should then be hea-
ted up for 30 minutes at a temperature of 320°F (160°C).
2.4.1 PREHEATING
D The complete energy supply should be used for heating
up.
2.5 WORKING RULES
The temperature must be adapted to the food to be cooked:
• thin pieces require higher temperatures and shorter coo-
king times,
• thick pieces require lower temperatures and longer cooking
times.
Before starting to fry, moisten the plate lightly with oil so that
the food sticks less.
Each time after frying, the cooking residues must be removed
from the plate. This can be done with the scraper. If the frying
plate is not cleaned, the flow of heat into the food is reduced,
altering cooking time and quality.
2.5.1 Grill plate
The food rests only on the ridges of the grooves and gets a
dark striped pattern, or a diamond-shaped pattern by being tur-
ned. The flow of heat into the item being grilled comes mainly
from the ridges. Burnt stripes on the contact surface are a
result of excessive grilling time.
Thick pieces of meat and sausages cannot be properly grilled
with the grooved grill plate alone. To do this requires the com-
bination of grill and griddle plate.
2.5.2 Griddle plate
The full surface of the food is in contact and the heat is trans-
mitted intensively. Frying temperatures of 400 - 480°F (200 -
250°C) is no problem, even for thick pieces of meat and
sausages.
2.6 COLLECTING LIQUIDS
Draining cooking liquids can be collected in the base unit. A
drawer is provided for this purpose.
Note
D When draining oil, fat or water into the drip pan there may
be spitting - danger of burning!
1Knob
2 Piezo ignition
device
Fig.9 Operating panel
1
2