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Grilling with the grill spit set
en
:Grilling with the
grill spit set
The large spit is particularly good for cooking large
h e g r i l l s p i t s
e t
G r i l l i n g w i t h t
roasts, such as rolled roasting joints or poultry. The
meat becomes crispy and brown.
You can use the portions spits to cook vegetables and
small fish, for example.
Parts of the grill spit set
The grill spit set is made up of various different parts.
This table gives you an overview of the parts supplied
and how to use them correctly.
Note: The grill spit set must only be used in the
universal pan.
Clean all parts of the grill spit set before using it for the
first time. They are dishwasher-safe.
--------
You can buy accessories from our after-sales service,
from specialist retailers or online.
Skewering and securing food to the spit
To ensure that your food is well-browned and cooked
evenly, observe the following points:
Skewer the food to be grilled as centrally as possible on
the large grill spit.
Secure the food in place at both ends using the clips
and tighten the screws firmly.
10
All manuals and user guides at all-guides.com
Grill pan (two-part)
Place in the universal pan. Acts as a
splatter guard and as a supporting plate
for the support stand. Only use in the
universal pan.
Support stand
For attaching support frames and sup-
ports.
Support
For supporting the large spit. Only use
with the support stand.
Grill spit, large
For grilling large joints of meat, poultry
and large whole fish.
Clips
For securing meat, poultry and fish to
the large spit.
Support frame
For supporting portion spits. Only use
with the support stand.
Portion spits with sliding aids
For grilling vegetables, small fish and
small pieces of meat. The sliding aid on
each spit helps to slide the grilled food
off easily.
When grilling two chickens at the same time, secure
each chicken in place using two clips.
Bind roasting joints together securely using kitchen
string. When grilling poultry, bind the ends of the wings
underneath the back and the thighs against the body.
This will prevent them from overbrowning. Pierce the
skin on the underside of the wings to allow the fat to run
out.
When grilling whole fish, close the abdominal cavity
using kitchen string.
Preparing the grill spit
Example: Grilling two chickens:
Slide a clip almost to the end of the large grill spit.
1.
Slide the first chicken onto the grill spit and push the
2.
clip firmly into the meat. Tighten the screw firmly.
Slide a second clip onto the grill spit and push the
3.
clip firmly into the meat. Tighten the screw firmly.
Slide the third clip directly onto the second clip and
4.
move it as described in points 2 and 3.
Note: Position the chickens on the grill spit so that their
legs are pointing towards each other. The second
chicken must not stick out over the end of the grill spit.
Using the large grill spit
Place the grill tray on the universal pan.
1.
Place the support stand on the universal pan.
2.
Insert the support into the two ferrules at the back.
3.
Rest the large spit on the support and insert it into
4.
the ferrule at the front.
Push the universal pan in fully on level 1.
5.
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