OK. OCG 103 Manual De Instrucciones página 13

COMPONENTS
A. Handle
B. Upper grill plate
C. Hinge
D. Lower grill plate
E. Grease run-off
F. Detachable grease drip tray
G. Temperature dial
BEFORE FIRST TIME USE
During manufacturing, parts of the product are coated with a thin oil film for their protection. To remove
production residue, run the product for approx. 10 minutes without foodstuffs. Make sure there is
sufficient ventilation as a slight odor and some smoke may occur. This is harmless and will disappear
shortly.
OPERATION
Place this product on a flat, heat resistant, even and non-slip surface.
1
Put the grease drip tray in the intended position of the contact grill.
2
Slide the Lock/Release button to
3
pushing the handle all the way up
Apply a little cooking oil to the upper and lower heating plates and close the upper casing.
4
Connect the power plug to a suitable power outlet. The product turns itself on and the red indicator
5
lamp lights up.
Set the temperature control dial to the desired level. The grill plates start to heat up. Once the
6
desired temperature is reached, the green indicator lamp lights up.
Note: The cooking results will be better if the product is preheated first.
Caution
Never touch the hot surfaces of the product during operation or directly after use.
Thus to open the product, only touch the handle.
Open the upper casing by pushing the handle all the way up.
7
Lay the grill items onto the lower heating surface without adding extra fat or oil.
8
Note: The grill items are cooked in their own juices and excessive liquids flow into the grease drip
tray.
Suitable foods for grilling are steaks, sausages, vegetables and sandwiches such as toast or
baguette (French bread).
Close the upper casing and set the desired temperature using the control dial.
9
IM_OCG103_141120_V03_HR.indb 13
13
H. Power indicator lamp red
I. Indicator lamp green
J. Anti-slip feet
K. Cord storage (not shown)
L. Power cord and plug
M. Lock/Release button
to release the upper grill plate. Open the upper casing by
EN
21/11/14 5:41 PM