CB6011 LARGO BARBECUE - Barbecue TEFAL - Free user manual and instructions

USER MANUAL CB6011 LARGO BARBECUE TEFAL

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Thank you for buying this TEFAL appliance, which is intended for domestic use only. Read the instructions in this leaflet carefully and keep them safe. The appliance is suitable for outdoor use. TEFAL has an ongoing policy of research and development and may modify these products without prior notice.

Before first use Remove all packaging, stickers or miscellaneous accessories inside and outside the appliance. Clean the protective cover (1), the grill plate (2) and the drip tray (3): follow the instructions provided in the "After use" paragraph.

Plugging in and preheating Place the appliance on its support legs or on a flat, stable, heat-resistant surface. Avoid using it on a soft base. Never place the appliance directly on a fragile support (glass table, tablecloth, varnished furniture, etc.). To avoid overheating of the appliance, never place it in a corner or against a wall. Unwind the cord completely. Check that the electrical installation is compatible with the power and voltage indicated on the bottom of the appliance. Only plug the appliance into earthed sockets. Supply the appliance through a residual current device (RCD) having a tripping current not exceeding 30 mA. If an extension cord is used: - this must be earthed and rated accordingly; - take all precautions necessary to ensure that no one will get tangled in it. The supply cord should be regularly examined for signs of damage and the appliance is not to be used if the cord is damaged. If the power supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard. Open the protective cover (1). The heating element terminals of the appliance must always be dried thoroughly before using the appliance.

Clip the locking strut (6) of the cover (1) into place. Insert the control unit (4) fully into the appliance and then plug into the mains: the pilot lamp lights up. The control unit (4) cannot be inserted when the cover is closed. Do not use any other control unit (4) other than the one supplied with your appliance. Never plug in the appliance when the protective cover (1) is closed. Never leave the appliance plugged in when it is not in use. Never use the appliance when empty. WARNING: do not use charcoal or any other combustible material in the appliance. Set the thermostat to the Max position. Allow the appliance to preheat for approximately 10 minutes. Upon first use, a slight odour or small amount of smoke may be released during the first few minutes - this is normal. Never leave the appliance unattended.

Cooking After preheating, the appliance is ready to be used. Set the thermostat to the desired position. Set the thermostat by adjusting the position of the thermostat to the temperature that you desire so that it faces the pilot light. Allow it to cook as much as required. Do not cook food in tinfoil. Never place tinfoil or any other object between the grill plate (2) and foods to be cooked. Never heat a cooking utensil on the appliance. Never touch the metallic parts of the appliance while it is heating or in operation because these are very hot. Do not close the protective cover (1) when the control unit (4) is inserted in the appliance. The cooking fat run into the drip tray (3). Any solid or liquid foodstuff that comes into contact with the parts marked with the logo should not be consumed. Never take out the drip tray (3) during cooking. If cooking a large quantity of meat, empty the drip tray (3) after cooking a batch of meat and before starting a new batch of meat to be cooked.

After use Set the thermostat to the Min. position. Unplug the cord from the mains: the pilot light goes out. Next, remove the control unit (4) from the appliance by pressing on the latch (5) to unlock it. Allow the appliance to cool.

Withdraw the locking strut (6) and clip it to the cover (1).

Remove the protective cover (1) from the appliance by opening it to mid-height and then lifting it from the back of the appliance. The protective cover (1), the grill plate (2) and the juice drip tray (3) may be cleaned with a cloth, hot water and washing up liquid. Never use a metallic sponge or scouring powder as this could damage the non-stick coating inside the protective cover (1) and on the grill plate (2). The grill plate (2) may be easily cleaned without any risk when the control unit (4) is removed from the appliance. While cleaning the appliance, make sure you do not twist the pins of the heating element. Never immerse the appliance, the control unit (4) or the cord in water.

Storage Insert the drip tray (3) in the front of the appliance, under the grill plate (2).

Insert the protective cover (1) at the back of the appliance, as shown in the drawing opposite. Close the protective cover (1) to protect the grill plate (2). The protective cover (1) will not close correctly while the control unit (4) is inserted in the appliance. Do not insert the control unit (4) in the appliance.

Store the appliance and control unit (4) in a dry place. Never store the appliance in direct sunlight or leave it outside during winter.

Largo table +TK 03/05

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To cook a small quantity of mixed grill, we recommend that you use the part of the cooking plate located around the control unit (4). When cooking food that releases a lot of fat (e.g.: sausages), remember to empty the drip tray (3) regularly in order to avoid any overflow (remember: empty the drip tray (3) after cooking a batch of meat and before starting a new batch of meat to be cooked). If you prefer a more spicy kebab or mixed grill, marinate your meat.

Marinade For 300 ml of classic marinade Preparation: 5 minutes • 150 ml dry white wine vinegar • 150 ml dry white wine • 1 large onion • 6 cloves • 2 bay leaves • 6 black pepper corns • salt

Peel the onion and cut it into strips. Grind the pepper and break the bay leaves into small pieces. Mix all the ingredients in a bowl. Put the meat at the bottom of a hollow plate and pour the marinade over. Leave in the fridge for 5 hours for kebabs, steaks, veal chops. Turn the meat from time to time using a wooden spoon.

Mixed grills Beef fillet with garlic and parsley Per portion: • 1 slice of fillet, 150 g • chopped garlic and parsley • salt • pepper

Grill the fillets for approximately 3 minutes per side. Sprinkle with the garlic-parsley mixture when halfway through cooking.

"Mustard" boneless rib steak Per portion: • 200 g rib steak • 1 tsp of mustard • salt • pepper

Spread the mustard on the meat, season and grill approximately 4 minutes per side.

Beef rib roast Pour 4 people: • 1 kg rib roast • Herbes de Provence (a blend of thyme, rosemary, basil, savory and marjoram) • salt • pepper

Season the meat with salt, pepper and Herbes de Provence. Cook for approximately 8 minutes, turning while cooking.

Recipes Mixed grills Lamp chops with basil Per portion: • one 150 g lamp chop • 1 clove of garlic • oil • fresh chopped basil • salt • pepper

Crush the garlic with the salt, pepper and oil. Add the basil, smear this mixture onto the chops and cook for approximately 7 minutes per side.

Chicken fillet in "diable" sauce Per portion: • one 150 g chicken filet • 1/2 concentrated meat stock cube • 2 glasses of dry white wine • 2 shallots • 1 tsp of mustard • salt • Cayenne pepper

For the "diable" sauce: bring the white wine to the boil with the chopped shallots and reduce by half. Mix in the half-cube and Cayenne pepper, remove from heat and add mustard. Cook the meat approximately 6 minutes per side. Pour the sauce over the meat.

Salmon with "mint" sauce Per portion: • one 200 g salmon filet • mint sauce for 4 people: 1 egg yolk, 1 small pot of crème fraîche, 1 small handful of fresh chopped mint, 1 glass of court-bouillon (stock for cooking fish and shell fish), salt and pepper

Cook the filets for approximately 6 minutes per side, turning carefully with a spatula. Prepare the sauce by mixing the egg yolk, crème fraîche, chopped mint, court-bouillon. Season and then heat slowly whisking gently until it boils.

Red mullet, sardines, tuna fillets, "sea-side" style Per portion: • 3 red mullet or 4 sardines or one 200 g tuna fillet • oil • 1/2 lemon • 1 knob of butter • salt • pepper

Smear the fish with oil, season. Cook for approximately 5 minutes per side for goatfish, 3 minutes per side for sardines, and approximately 8 minutes per side for tuna filet. Serve with melted butter and lemon quarters.

Recipes Kebabs Beef and tomato kebabs Cut the beef into 3 cm cubes. Cut the tomatoes into quarters. Skewer, alternating between beef, vegetables and mushrooms. Brush each kebab with the seasoning. Cooking time: 10 minutes.

Pork and pineapple kebabs For 6 people: • 1 kg loin of pork • 1 tin of pineapple chunks • seasoning: 2 tbsp of oil, salt, pepper and Tabasco (a few drops)

Cut the meat into 3 cm cubes. Skewer, alternating between pork and pineapple. Brush each kebab with seasoning. Cooking time: approximately 25 minutes.

Veal kebabs For 6 people: • 1 kg chump of veal • 1 aubergine • 24 small white onions • seasoning: 2 tbsp of oil, salt and pepper

Cut the meat into 3 cm cubes. Skewer, alternating between veal and vegetables. Brush each kebab with seasoning. Cooking time: approximately 20 minutes.

For 6 people: • 900 g of sirloin steak • 24 button mushrooms • 24 small white onions • 3 tomatoes • seasoning: 2 tbsp of oil, salt and pepper

Recipes Kebabs Curried salmon kebab For 6 people: • 800 g fresh salmon filet • 20 pink shrimp (peeled) • 2 limes • 1 tsp of curry • 1 tbsp of melted butter • salt • pepper

Cut the fresh salmon into 3 cm cubes, cut the lemons into slices and then into two. Skewer, alternating between pieces of salmon, shrimp and lemon. Brush each kebab with melted butter, season and sprinkle with curry. Cooking time: approximately 15 minutes.

Rack of lamb kebabs Provencal style For 6 people: • 900 g of rack of lamb • 6 cherry tomatoes • 24 small button mushrooms • 12 small white onions • seasoning: 2 tbsp of oil, salt, pepper and herbes de Provence

Cut the meat into 3 cm cubes, brush each kebab with seasoning. Cooking time: approximately 20 minutes.