User manual GAGGENAU VR230612

[. . . ] Operating and assembly instructions VR 230-612 Built-in grill 0 1 9 1 0 9 3 7 3 7 VR 230-612 Preface Important safeguards 1. Important notes 1. 1 For your safety 1. 2 Operating for the first time 1. 3 About use 2. Structure and operating principle 2. 1 Structure of the appliance 2. 2 Accessories 2. 3 Operating principle 3. Operation 3. 1 Switching on 3. 2 Switching off 3. 3 Operation with griddle plate 4. [. . . ] After residues have baked in several times, they are then difficult to remove. Wait until the appliance has cooled down completely before cleaning it. Clean the gridiron with the grill brush or with dishwashing detergent and a dishwashing brush. Pour the lava stones back into the lava stone tub and tilt down the grilling elements. Heat up both grilling elements to level 9 for a few minutes and then turn the control knob to 0. You can clean the tub (not the control panel!) with stainless steel cleaner and then with a stainless steel care product. The control panel must not be cleaned with stainless steel cleaner as this may be aggressive to the inscriptions. Use a moist cloth and light rinsing detergent to clean it and wipe it dry with a soft dry cloth. Note: The appliance must not be cleaned with a highpressure cleaner or with water pressure!Do not use any abrasive or caustic cleaners (abrasive and nitro cleaning agents). To clean the griddle plate AM 060-000 (special accessory), sprinkle coarse salt onto the grilling surface after use. Mix the salt with the grease until it has become saturated with the grease. It is advisable to spray or rub the griddle plate with oil if it is not in use for a prolonged length of time. 8 5. Maintenance The appliance must be disconnected from the power supply during all repair work. mushroom slices or oyster mushrooms) * Rough values 7 to 8 7 If necessary, marinate mushrooms or coat them lightly with oil. 10 6. 2 Recipes Vegetable kebaps What you need ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ 8 shallots 1 green pepper 8 firm cocktail tomatoes 8 small mushrooms 1 cooked corn cob 8 barbecue onions 1 clove of garlic 2 dried red chili peppers 1 teaspoon of salt 1 teaspoon of dried thyme 4 tablespoons of olive oil Broschetta What you need ­ ­ ­ ­ 8 small, not too thin, pieces of Italian white bread 12 tablespoons of olive oil 4 cloves of garlic salt You also need the following for broschetta with tomato ­ 16 ripe cocktail tomatoes ­ 1/2 bunch basil ­ freshly ground pepper Proceed as follows: ­ Coat each side of the bread slices with a little olive oil and roast them on the grill at level 7 for 1-2 minutes. ­ Peel the garlic, cut it into half and vigorously rub the freshly roasted bread slices with it. Broschetta with tomato ­ Briefly blanch the cocktail tomatoes in boiling water, peel them and cut out the stem bases. Place 8 good leaves of the basil aside, rinse the rest, dab it dry and cut it into strips. ­ Mix the tomatoes with garlic, chopped basil and a little salt and pile them onto the roated slices of bread. Trickle the rest of the olive oil over them, pepper lightly and garnish with the basil leaves. Proceed as follows: ­ Cut the base of the root off the shallots. ­ Bring abundant amounts of water to the boil and blanch the onions for 2 minutes. Then, they can be removed easily from their skins and are slightly precooked. [. . . ] There must always be a non combustible surface between the top of the cooking surface (3) and the bottom of the cabinet (2). The building back wall (1) and building side walls (4 / 5) must consist of non combustible material or must be protected by no less than 1/4-inch-thick flame-retardant millboard covered with no less than No. 28 MSG sheet steel, 0. 015-inch-thick stainless steel, 0. 024-inch-thick aluminimum, or 0. 020-inchthick copper. We do not recommend installation of the appliance under a ventilator hood. [. . . ]