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Grilling
When grilling, food is cooked/roasted at a tempera-
ture of 150-300 °C from above. A distinction can be
made between the following kinds:
Temperature-controlled grilling:
During temperature-controlled grilling, the heating
element emits a greater or lesser amount of infra-
red radiation depending on the setting of the tem-
perature selector switch. (Fig. 16)
This method of grilling is suitable for flat pieces of
meat and for browning or gratins.
Do not forget to turn grilled food!
Grilling with the hot air fan therefore ensures
better all-round warming-up, even when the grill is
full. There is no need to turn the food frequently.
(Fig. 17)
Economy grilling
Only the middle area of the grill heating element is
heated.
Do not forget to turn grilled food!
Grilling with the rotary spit produces a crispy
crust and even browning all-round. (Fig. 18) Insert
the support frame for the rotary spit in the second
level from below. Insert the grilling tray one level
further down to collect fat.
Please note: the core temperature sensor
cannot be used in combination with the rotary
spit. The rotary spit will not function if the
core temperature sensor is plugged in the
socket in the oven.
8
50
150
175
200
300
250
125
0
100
75
50
50
0
50
0
Fig. 16
Fig. 17
Fig. 18