Fri-Jado TDR Serie Modo De Empleo página 56

3.4. The grilling process
The door must be completely shut while grilling. It is strongly recommended to keep it shut
during grilling.
Empty the fat collecting drawer regularly to prevent overflow. For this, the
drawer has a special tap.
3.4.1. Temperature adjustment
The ideal grilling temperature for all sorts of meat lies between 160 °C and 190 °C.
Depending on the kind of product you can freely choose a temperature between 0 °C and
250 °C. This is the temperature in the centre of the interior of the unit.
3.4.2. Grilling duration
Grilling duration depends on a
•
The ambient temperature and draft in the direct vicinity of the unit.
•
Heating of prepared products (only necessary in case of roast beef).
•
Grilling temperature
•
The initial product temperature.
•
The sort of meat (fat or lean)
•
The mass and shape of the product; a heavy but compact product will need a longer
grilling time than a light weight but less compact product.
•
The total amount of meat to be grilled in one grilling cycle; more meat, the longer the
grilling, less meat, the shorter the grilling.
•
The requirements that the operator/customer has with respect to the core
temperature of the product.
Whole uncut chickens should always be grilled using the meat forks. This way their
natural fat will baste each
3.5. Taking out the products
After the grilling, the interior of the unit and the glass panes are very hot.
Always use oven gloves when taking out the meat forks or other accessories.
TDR 5 / TDR 8 / TDR 5+5 / TDR 8+8
number of factors:
other, giving a perfectly slender cooking
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