CombiSteel Vapogrill 7003.1210 Podręcznik użytkownika - Strona 5

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2. OPERATING INSTRUCTIONS

Before starting to use the VAPOGRILL definitively, it is recommended to switch it on position 2 during 15 minutes

without any dishes on it. With the combined switching and regulation knob the grill is on the one hand switched

on and on the other hand the tension can be regulated steeples for each grill element separately. The control

lamp stays lit as long as the grill stays under tension. Regulations and grilling times are summarised under the

item "TIPS".

With the VAPOGRILL it is important that the catching tray is filled with water (± 4 cm)on beforehand. This water

starts evaporating by the radiated heat. Compared to other grills that grill in air with 0% humidity, the VAPOGRILL

works in 100% saturated humid air.

By that, the natural juices of the dishes cannot be absorbed by the environment and loss of weight is avoided.

The grease dripping from the dishes falls into the water tray and stays floating on the water. By this, this grease

does not continue to burn, does not smoke and does not emit bad or strange tastes. The most commonly used

position to grill is between 2 and 3, depending on the grill marking one wants to obtain. With the VAPOGRILL,

dishes can be personalised with herbs, oiling and even flambé. With the VAPOGRILL, grilling of meat without

addition of oil or other grease is possible (diet food). VAPOGRILL resistances never stick unless one works at a

too low temperature (pos. 1 to 2). More about the grilling technique under item "TIPS".

ATTENTION:

*** NEVER FILL COLD WATER THROUGH THE RED-HOT RESISTANCES ***

Not only meat, but also crustacean, fish and bread can be prepared to delicious, original dishes on your vapogrill.

Just like with a barbecue, all dishes can be given a personal touch with your VAPOGRILL. The enclosed table was

dressed in function of weight and standard cutting up of the meat. Times must be adapted in function of the

thickness and your customer's requirements. In the table, you also find dishes, weights, cooking times, grill-

methods, indicated with a letter A thru E.

Method for crustacea:

Such as gambas, scampi, lobster etc. Smaller crustacean up to 200 gr. can simply be put on the grill.

Bigger ones, like lobster and spiny lobster, are cut into half over the length and put on the grill with the shell.

These can then be smeared with a sauce and after grilling be finished with garlic butter. The sauce exists of

melted butter, a dash of wine, the juice of 1 melon, a small additive of garlic, mixed grill herbs, pepper and salt.

Method for all sorts of meat:

To apply the herbs (if needed) on the meat, these can be preliminarily be diluted in white wine (even with a dash

of brandy). This creates the advantages that the dry herbs dissolve more rapidly and give their full flavour to the

wine. Pepper and salt can be added to the same solution. Spice the meat with a small brush in one movement.

Do preferably not use any oil for the taste.

Method for fish up to 500 gr.:

For fillet of salmon as well as tunny-fish, trout and all sorts of solid fish, one uses a sauce of melted butter, a dash

of white wine, the juice of 1 lemon, mixed with grill herbs, pepper and salt. Regularly smear during grilling.

Method for fish and meat of more than 500 gr.:

Fish or meat are to be worked as under item B and C. First the outside must clearly be worked with the grill

pattern. Then the cooking should be continued in an aluminium foil. A core temperature meter can help to

determine that the dish is ready.