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Select the proper shelf position prior to operation of the furnace or grill. Do not change the
shelf position when the furnace is hot.
Keep the furnace cover closed.
Hints about roasting
When you cook whole chicken, turkey an big meat part, it will improve the baking
performance if you cook them by marinating them with lemon juice and black pepper.
Roasting the bony meat ill last 15-30 minutes more than roasting meats without bones.
You should consider about 4-5 minutes per centimeter of the meat thickness.
After the baking period is off, keep the meat in the furnace for about 10 minutes. This meat
stock will distribute better to the roasted meat an when the meat is cut, it does not come
out.
Firs should be placed in flameproof plate and positioned on the medium or lower shelf.
Hints about grilling
When you grill red meat, fish and poultry, it becomes brown quickly and have a good shell and does
not dry up. Flatten meats, skewer meats and sausages/sujuks and stews (e.g. tomatoes, onion) are
particularly suitable for grilling.
Place the arts to be grilled on the wire grill or tray with wire grill in such a way that they will
not exceed size of the heater.
Drive the grill wire or furnace tray to the level you desire in the furnace.
If you put a little water in the furnace, then you can clean it easily later on.
Fire risk from the food not proper for grilling
Grill only the food proper for intensive roasting heat. Do not place the food much behind the wire.
Here is the hottest zone and the oily food may catch fire.
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