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PRACTICAL ADVICE
• Never use without water. The food could become dry and hard, the fat from the food could burn on
the element and the tray could smoke and cause an unpleasant smell. (The smoke from the fat
could cause panic and damage the appliance.)
• Dry meat carefully before placing it on the cooking grill.
•
Turn the cooking food often, turn the grill only with the handle, avoid using a fork or other
pointy utensils.
• When cooking, you can flavour the meat with a sauce made up of oil, lemon juice and spices to
your liking.
• Salt and pepper should be added when the meat is almost cooked.
• Clean the appliance carefully after use and place it in a dry place.
The following table provides tips on cooking certain foods. Note that cooking times are only indicative.
GRILLING
Type of meat
Beef
steak
chop
sirloin
kebabs
burgers
Veal
scallops
chop
kebabs
large pieces
Pork
steak
chop
large pieces
kebabs
Lamb
chop
leg kebabs
saddle
Poultry
spatchcock chicken
chicken pieces
pigeon
duck
Fish
whole fish
small whole fish
fillets
slice
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Bimar
(Italy). The pages must be reproduced and folded in
order to obtain a booklet A5 (+/- 148.5 mm width x 210
mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't
change the page numbering. Keep the language
integrity.
Thickness
rare
3cm
5'
4cm
9'
4cm
8'
-
8'
3cm
8'
1cm
-
2cm
-
-
-
-
-
18' for every 300g
2cm
-
2cm
-
-
-
-
-
1cm
4'
-
-
-
-
30' for every kg
-
-
-
-
-
-
-
-
4cm
-
2cm
-
-
-
2cm
-
11/32
Assembly page 11/32
medium
well done
8'
12'
12'
10'
10'
5'
10'
12'
-
-
-
18' for every 300g
10'
5'
8'
40'
40'
30'
50'
18'
8'
6'
8'
12'
18'
18'
12'
12'
8'
15'
15'
-
12'
12'
13'
8'
10'
-
-
-
-
-
-
-
-
-
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