Positioning; Operation And Use; Herbs And Seasoning - Fri-Jado TG 110 Instrucciones De Manejo

INSTALLATION AND INITIAL USE, OPERATION AND USE
Position the spits in the rotor disks
(see figure 2.2).
Hole for meat baskets
or baking trays
TG 110
Holes for spits
Figure 2.2
Before using the new Euro-Grill you should clean
the inside of the grill thoroughly with soap. The
soapy water runs into the fat tray which, after
cleaning the grill should be emptied and cleaned.
The Euro-Grill is fitted with a CEE model plug and
should be connected to the right voltage. The
wall socket should be installed by a qualified tech-
nician. For the necessary electrical installation,
see chapter 6, 'Technical specifications'.
You should let the empty Euro-Grill warm through
at its highest temperature setting for at least half
an hour to let the metallic odour that comes off
the first time disperse.
Put the plug in the socket.
Set the temperature (A1) to 250 °C.
Set the time (A2) to 30 - 40 minutes.
Switch on the main switch (A3) on
2.3

Positioning

Grilling attracts your customers. The pleasant
aroma that comes offthe grilling products strength-
ens this effect even more. For this reason, among
other things, it is very important to put the Euro-
Grill in a strategic position. For this, the following
factors are very important:
en / 2-4
Pin for meat baskets
or chicken racks
TG 330
TG 550
.
Your customers must be able to follow the
grilling process.
Your own staff must have sufficient room to
be able to operate the equipment.
The distance between the serving side and
any glass windows or wooden walls should
be at least 25 cm. The same applies for the
customers' side.
During the grilling process the windows of the
equipment become extremely hot (140 °C);
when positioning the equipment ensure that
the windows are out of the reach of children.
For inside use you can position the Euro-Grill
under a fume extractor.
When positioning the equipment you
should also take account of the acces-
sibility for maintenance and service ac-
tivities.
3

OPERATION AND USE

3.1

Herbs and seasoning

The taste of fresh meat and fish remains at its best
when grilled. The addition of herbs and seasoning
has a great deal of influence on the final result; the
use of marinating sauces also guarantees a tasty
product (also see appendix 1, page 12).
A few guidelines for herbs and seasoning are:
1. By preference, use the special chicken and
meat herbs and seasoning available from
your Euro-Grill dealer. There are also special
herb and seasoning mixes for poultry, lamb,
pork, beef, game and fish. Ask your dealer
about them.
2. Dry season the products to be grilled. Since
herbs and seasoning draws moisture out of
the meat, the products should be seasoned
at least half an hour in advance and at most
ninety minutes before grilling.
3. Do not add oil or fat during grilling.
4. It is preferable to use fresh products for grilling.