Basic Information On High Temperature Grilling - Klarstein Hannibal Manual Del Usario

Remove meat and let rest after cooking
The strong radiant heat at a high temperature setting between 650 °C and 850 °C
ensures rapid browning or crusting. In most cases, it is recommended that after strong
irradiation, you remove the meat and let it rest. This can be done at reduced temperature
in the upper grill room (rail 1-5) or better still in the lower grill room (rail 7-9), or even
directly in the drip tray in the lower room of the grill attachment (resting area). For this,
you can remove the drip tray with the guide handle.
Drip tray
By default, the drip tray should be inserted in rail 6 during the grilling process. It can get
hot and, just like the grill, should only be operated with the guide handle.
Although the dripping grease drains off quickly into the grease trap, a thin film of grease
may adhere to the surface of the drip tray. Due to the strong infrared radiation, it can
burn into the surface. From a practical point of view, it is recommended to remove the
drip tray briefly between rounds of grilling and drain with water or wipe with a damp
cloth.
BASIC INFORMATION ON HIGH TEMPERATURE
GRILLING
Displayed temperature
The temperature shown in the display is measured by a high-precision temperature
sensor directly in the heating element. According to lab measurements, the surface
temperature of the heating element is about 3-5% above the displayed temperature.
As the distance to the food being grilled increases, it decreases. Since the device works
mainly with radiant heat, the intensity of the heat exposure depends on the surface of the
meat. Surfaces that are dark and have little reflection heat up faster than surfaces with
light colours.
Note: it is not effective to measure the temperature of the heating element by means
of an infrared thermometer. Through various reflections from the surrounding stainless
steel surfaces and through the protective grid, the measurement result will be strongly
influenced.
The usage of a high-temperature grill is very different from the usage with customary
grills. The performance per area is about ten times higher.
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