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1. Operating Manual.....................................................................................5
1.1 IMPORTANT SAFEGUARDS ............................................................................................ 5
1.2 General ............................................................................................................................. 5
1.3 Information on this manual .............................................................................................. 5
1.4 Warning notices ............................................................................................................... 6
1.5 Limitation of liability ........................................................................................................ 6
1.6 Copyright protection ........................................................................................................ 7
2 Safety .....................................................................................................7
2.1 Intended use .................................................................................................................... 7
2.2 General Safety information .............................................................................................. 7
2.3 Sources of danger............................................................................................................ 9
2.4.1 Danger of burning ....................................................................................................... 9
2.4.2 Danger of fire............................................................................................................... 9
2.4.3 Dangers due to electrical power ............................................................................... 10
3 Commissioning.................................................................................... 10
3.1 Safety information.......................................................................................................... 10
3.2 Delivery scope and transport inspection ....................................................................... 10
3.3 Unpacking ...................................................................................................................... 11
3.4 Disposal of the packaging ............................................................................................. 11
3.5 Setup location requirements ......................................................................................... 11
3.6 Electrical connection ..................................................................................................... 11
4 Design and Function ........................................................................... 12
4.1 Complete overview ........................................................................................................ 12
4.2 Control panel ................................................................................................................. 13
4.3 Warning notices on device ............................................................................................ 13
4.4 Rating plate .................................................................................................................... 13
4.5 Assembling / Deassembling .......................................................................................... 13
4.6 Assembling the handle of the steak pan ....................................................................... 13
5 Operation and Handing ....................................................................... 14
5.1 Before initial use ............................................................................................................ 14
5.2 Security switch .............................................................................................................. 14
5.3 Overheating protection .................................................................................................. 14
5.4 Use of the BBQ Set ........................................................................................................ 14
5.5 Commissioning .............................................................................................................. 14
5.6 Advices for frying .......................................................................................................... 16
6 Cleaning and Maintenance.................................................................. 17
6.1 Safety information.......................................................................................................... 17
6.2 Cleaning ......................................................................................................................... 18
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