Fri-Jado STG5 User manual

STG 5/STG7/ 09-2005
DIRECTIONS FOR USE en 2-1
STG5/STG7

STG5/STG7
B
B13
B3
B5
B6
B7
B8
B9
B10
B4 B1
B2
B27
B28
B25 B26
B24
B23
B21
B20
B22
B17
B16
B18
B19
B15
B12
C2
C1
B
A
BC

nl / 1-20
DIRECTIONS FOR USE, CONTENTS
en / 2- Ι
STORE THESE DIRECTIONS FOR USE CAREFULLY FOR FUTURE REFERENCE!
© 2008 Fri-Jado BV, Etten-Leur, The Netherlands
Customers are allowed to copy these instructions for private use.
No liability will be accepted by the manufacturer for any damage or injury resulting from failure to comply with these requirements, or through failure to take reasonable care or
careful handling, operation, or repair even when these are not explicitly dealt with in this manual.
DIRECTIONS FOR USE STG-SERIE
Contents
1 INTRODUCTION 2-1
1.1 General 2-1
1.2 Description of the process 2-1
1.3 Description of the product 2-1
1.3.1 Description of the various parts of your STG 2-1
1.3.2 Technical description 2-2
1.4 Safety, hygiene and guarantee 2-2
1.4.1 Safety 2-2
1.4.2 Hygiene 2-3
1.4.3 General conditions and guarantee 2-3
2 INSTALLATION AND INITIAL USE 2-3
2.1 Packaging and transportation requirement 2-3
2.2 Unpacking 2-4
2.3 First use 2-5
2.4 Positioning 2-5
3 OPERATION AND USE 2-6
3.1 Herbs and seasoning 2-6
3.2 Loading the grill 2-6
3.2.1 Loading the grill with spits 2-6
3.2.2 Loading the grill with baking trays (accessory) 2-7
3.2.3 Loading the grill with meat baskets (accessory) 2-7
3.2.4 Loading the grill with a turkey spit (accessory) 2-7
3.2.5 Loading the grill with two different accessories 2-7
3.3 The grilling process 2-8
3.3.1 Temperature setting 2-8
3.3.2 Grilling times 2-8
3.4 Operation of the STG 2-8
3.4.1 The programmable STG 2-8
3.4.1.1 PROCESSES 2-8
3.4.1.1.1 Cooking 2-8
3.4.1.1.2 Grilling 2-8
3.4.1.1.3 Keeping warm 2-9
3.4.1.2 SWITCHING ON AND OFF 2-10
3.4.1.3 STANDBY MODE 2-10
3.4.1.4 PROGRAMMING 2-11
3.4.1.4.1 Procedure 2-11
3.4.1.4.2 Settings 2-11
3.4.1.4.3 Loading program 2-11
3.4.1.5 START PROGRAM 2-11
3.4.1.6 INDICATIONS DURING
OPERATION 2-11
3.4.1.7 SHOWING TIME AND
TEMPERATURE 2-11
3.4.1.7.1 Showing set time and
temperature 2-11
3.4.1.7.2 Show measuring value
temperature sensor 2-11
3.4.1.8 CHANGE ACTIVE PROGRAM
SETTINGS 2-11
3.4.1.8.1 Time setting 2-11
3.4.1.8.2 Temperature setting 2-11
3.4.1.9 INTERRUPTING PROGRAM 2-11
3.4.1.9.1 Interrupting the active program 2-11
3.4.1.9.2 Resuming the interrupted
program 2-12
3.4.1.10 END PROGRAM 2-12
3.4.1.10.1 Switching off the buzzer 2-12
3.4.1.10.2 End cooking or grilling mode 2-12
3.4.1.10.3 End active program and switch
over to standby mode 2-12
3.4.1.11 SETTING PROGRAM END TIME 2-12
3.4.1.12 TEMPERATURE SENSOR 2-12
3.4.1.12.1 Introduction 2-12
3.4.1.12.2 Measuring the product
temperature 2-12
3.5 Taking meat products out of the STG 2-13
3.5.1 Taking out the spits 2-13
3.5.2 Taking out the baking trays (accessory) 2-13
3.5.3 Taking out the meat trays/chicken racks
(accessory) 2-13
3.5.4 Taking out the turkey spit (accessory) 2-13
3.6 Work method 2-13
4 CLEANING AND MAINTENANCE 2-14
4.1 Daily maintenance 2-14
4.2 Regular maintenance 2-14
5 BREAKDOWN AND SERVICE -
HOW TO PROCEED 2-15
6 TECHNICAL SPECIFICATIONS
AND STANDARD ACCESSORIES 2-17
7 ACCESSORIES AND OPTIONS 2-17
8 REMOVING 2-17
Appendix 1 2-18

en / 2-1
Check which illustrations are for your STG:
Figure Description
1 grill STG5 or STG7
B operating panel programmable STG
C standard accessories
C1 grill fat tray with drain
C2 standard rotating system
in the STG5 suitable
for 5 spits or baskets
in the STG7 suitable
for 7 spits or baskets
2 adjustable hinge
operating panel programmable STG
B1 Time indicator
B2 cooking indicator
B3 Indicator temperature hold
B4 Indicator grilling
B5 On indicator
B6 START/STOP-switch
B7 Rotor switch
B8 Switch temperature hold
B9 Switch grilling
B10 Switch cooking
B12 Main switch (option)
B13 Plug, holder and temperature sensor
B15 End time key
B16 DOWN-key
B17 Time key
B18 Temperature key
B19 UP-key
B20 Key current time
B21 Temperature sensor key
B22 Buzzer key
B23 Program keys 1-5
B24 Program indicators 1-5
B25 Indicator grill
B26 Indicator temperature sensor
B27 Temperature display
B28 Indicator °C/°F
INTRODUCTION
1 INTRODUCTION
1.1 General
This user’s manual is intended for the user of the
Fri-Jado Grill STG models. The possibilities, the
operation, the options and accessories are
described and directions are given to use the
equipment for a long time in the most safe and
ecient way.
Read the instructions carefully before using
the STG.
The STG should be operated exclusively by
qualied and expert sta.
Always keep the safety instructions that are
stated in this manual in mind.
1.2 Description of the process
In the Fri-Jado Gr ill STG many culinary techniques
are united. Next to grilling food you can also
reheat, cook, bake, braise, cook it “au gratin” or
roast it.
It is possible to have the preset combinations of
processes run fully automatically.
If you keep to our tried and tested guidelines (see
appendix 1), you are ensured of the best result.
The grilling times and the temperatures are set in
such a way that small variations do no have
negative inuence on the end product.
In the hands of a professional user the STG is
the ideal equipment to experiment with. Because
of that you can adapt the STG perfectly to your
individual requirements.
1.3 Description of the product
1.3.1 Description of the various parts of
your STG
FOLD OUT THE COVER OF YOUR USERS’
MANUAL!
B

en / 2-2
1.4 Safety, hygiene and guarantee
1.4.1 Safety
In this manual the following warning symbols are
used:
Denotes risk or personal injury, loss of
life or damage to the equipment in case
of non-observance of the instructions in
this manual.
Electrical power.
Burning hazard.
Stickers are applied to the equipment (see gure
1.1): they warn you about surfaces with a high
temperature. The windows and the top side of
the equipment can reach high temperatures.
Figure 1.1
During use of your STG, the following safety
precautions should be observed:
When moving your STG, rst switch o the
power by taking the plug out of the socket
and let the equipment cool down for at least
10 minutes.
Empty out the fat tray before moving the
equipment.
Push the fat tray completely into the STG
after placing it back and close the drain
to prevent damage to the window.
INTRODUCTION
1.3.2 Technical description
A combination of direct infrared radiation and
convection heat is used in the STG. The radiation
heat seals the meat and creates a crispy brown
layer; the convection heat cooks the meat proper-
ly. An ingenious, patented ventilation system
completes the package. That way the STG gives
a perfect result every time.
The grilling process is controlled through
preprogramming. The settings can be changed
during the entire process.
During the grilling process, the heating elements
and the quartz light on the serving side are
constantly switched on and o. The quartz light
on the customer side stays lit during the entire
process. A maintenance-free engine with a re-
duction gear drives the grill.
The fans provide an even heat distribution and at
the same time they cool the exterior walls of the
grill. Since the heat sources are located in the top
of the grill, the amount of pollution, and thus also
the amount of smoke production, is minimised.
A heat reecting coating has been applied to the
inside surfaces of the windows to keep the heat
inside the STG.
It is possible that your STG is combined with an
STG of the same size, or with a heated cabinet
from the STG series, on top of each other and
equipped with wheels.
In that case each of them must be operated
individually.
The metalwork is made of stainless steel (stainless
steel 304 and stainless steel 430). The electrical
cable is tted with a CEE model plug.
The type plate with the data that is appropriate
for your grill is axed on the side panel next to
the operating panel.

en / 2-3
INTRODUCTION, INSTALLATION AND INITIAL USE
Press one of the sides at a spot about halfway
down from the top.
Keep the necessary care in mind when moving
the equipment over obstacles or steps.
Your STG is not suitable to be used in a rainy
or very humid environment, because of the
danger of short circuiting.
Your STG must not be cleaned with a water-
spout,because of the dangerof short circuiting.
For cleaning instructions see chapter 4.
When tting or changing the spits or other
accessories, rst stop the grill rotor.
During the grilling process the equipment can
become very hot; in particular, the window
and the top.
Clean the grill regularly to ensure correct
operation and avoid possible re risks
(through overheating). The fan cover and the
fan blades should be cleaned regularly.
Empty the fat tray promptly to avoid over-
owing.
Push the fat tray completely into the grill
after placing it back to prevent damage
to the window.
With an eye to hygiene, warmth isolation and
a perfect grip oven gloves should preferably
be dry and fat-free during use.
1.4.2 Hygiene
The quality of a fresh product is always partially
dependent on hygienic conditions. This is espe-
cially true for grill products. Due to the possibility
of transferring salmonella bacteria, you should
ensure that already grilled product, especially
chicken and turkey products, do not come into
contact with raw products. Contact between
grilled products and hands or tools that have
come into contact with raw chicken or turkey
meat should also be avoided at all times.
If hands and/or tools have come into contact with
raw chicken or turkey meat, the hands and tools
should be cleaned thoroughly.
1.4.3 General conditions and guarantee
Fri-Jado has paid a gr eat deal of attention to
quality and guarantees the suitability and good
working order of your equipment.
For complaints, requests, reporting shortages and
for ordering accessories, you can contact your
supplier.
2 INSTALLATION AND INITIAL USE
2.1 Packaging and transportation
requirement
The STG is packed in a plastic cover, protective
corner pieces and protection for the glass at the
front and rear side, all enclosed in a cardboard
box. The equipment is mounted on a wooden
pallet. Two securing straps are fastened around
the box and pallet.
During transportation the transportation requi-
rements should be observed. For this purpose
the following symbols are marked on the card-
board box:
The top indicated by the arrows
uppermost.
Keep the packaging dry.
Do not use hooks for lifting and tipping.
Fragile contents, handle with care.
In its packaging, the STG can be transported with
a forklift truck or hand lift trolley.

en / 2-4
Cut the transport fastening(s)
from the rotor, remove the rub-
ber transport fastening from the
bottom plates and remove all
other packaging materials from
the equipment. Unpack all
standard accessories.
All the packaging materials used
by Fri-Jado can be recycled.
INSTALLATION AND INITIAL USE
If there is not enough space
above the equipment for the
cardboard box to be slid o the
STG, remove the box outside
and then move the equipment
inside.
2.2 Unpacking
1
2
2
3
1
1
456
2 13

en / 2-5
Figure 2.2
You should let the empty STG warm through at its
highest temperature setting for at least half an hour
to let the metallic odour that comes o the rst
time disperse.
Put the plug in the socket.
Set the main switch (B12 to '1'.
Set a grilling programme with the following
settings: duration 45 minutes, temperature
250 °C. See paragraph 3.4.2.4 for additional
information.
2.4 Positioning
Grillingattracts your customers. Thepleasantaroma
that comes o the grilled products strengthens this
eect even more. For this reason it is important to
position the STG in such a way that your customers
are able to follow the grilling process.
The following factors are very important:
Your own sta must have sucient space to
operate the equipment.
The distance between the serving side,
customer side, the sides and possible glass
or wooden walls must be at least 25 cm.
INSTALLATION AND INITIAL USE
2.3 First use
Before using the new Fri-Jado-Grill you should
clean the inside of the grill thoroughly, and the
spits and accessories to be used, with soap. The
soapy water runs into the fat tray which, after
cleaning the grill and/or heated cabinet, should
be emptied and cleaned. Rinse with clean water
to remove all soap remains.
Push the fat tray completely into the STG
after placing it back and close the drain
to prevent damage to the window.
The Fri-Jado-Grill is tted with a CEE
model plug and should be connected to
the right voltage. A qualied technician
should install the wall socket (WCD). For
the necessary electrical installation see
chapter 6 (Technical specications).
Put the bottom plates in the STG
(see gure 2.1).
Figure 2.1
Place the rotor in the grill of the STG5.
Place the spits in the rotor discs
(see gure 2.2).
Holes for spits
Hole for meat baskets
or chicken racks
STG7
Hole voor meat baskets
or baking trays
STG5

en / 2-6
Do not add oil or fat during grilling.
It is preferable to use fresh products for
grilling.
Defrost deep frozen products before
grilling them.
Season chicken on the inside and outside
and preferably use our special Fri -Jado Grill
seasoning.
It is better to grill whole chickens distri-
buted around the spits. In this way the
birds drip fat onto each other, thus gua-
ranteeing perfect tenderness.
3.2 Loading the grill
When loading the grill you should ensure that the
grill is evenly loaded. Do not leave any empty spits,
baskets, chickens racks and such like behind.
This will save energy and cut down on the
cleaning time.
3.2.1 Loading the grill with spits
The grill is supplied as standard with one set of
spits with which grilling can be done without the
use of spit clamps. When you want to spike a
chicken or other bird on the spit, you can best
do this as follows (see gure 3.1):
Figure 3.1
Prick one point of the spit through the breast
of the bird near where the wings are. Push
the other point through the leg. Do not forget
to pin the wings at the same time.
Leave a bit of free space between chickens.
That way the whole of the chicken will be
browned evenly.
INSTALLATION AND INITIAL USE, OPERATION AND USE
Keep the bottom side and the ventilation ope-
ning in the top of the STG free of obstacles to
guarantee a good air ow.
Make sure that the windows stay out of the
reach of children. During the grill process the
windows get very hot.
For inside uses you can position the STG
under a fume extractor.
For external use of your STG you should con-
tact your supplier rst.
Sometimes condensation may form on the inside
of the outer window as a result of the airow. This
has no eect on the grilling process and is inherent
to the good isolating function of the double glass.
When positioning the equipment you
should also take account of the
accessibility for maintenance and service
activities.
3 OPERATION AND USE
3.1 Herbs and seasoning
The taste of fresh meat and sh remains at its best
when grilled. The correct use of herbs and mari-
nating sauces gives every dish a characteristic
avour. The correct use of these is of great inuence
on a tasty end result (see appendix 1).
A few guidelines for herbs and seasoning are:
By preference, use the special chicken and
meat herbs and seasoning available from
your Fri-Jado Gr ill supplier. There are also spe-
cial herb and seasoning mixes for poultry,
lamb, pork, beef, game and sh. Ask your
dealer about them.
Dry season the products to be grilled. Since
herbs draw moisture out of the meat, the
products should be seasoned at least half
an hour in advance and at most ninety
minutes before grilling.

en / 2-7
3.2.3 Loading the grill with meat baskets
(accessory)
Push the ends of the meat baskets/chicken
racks in the corresponding holes of the rotor
disks (see gure 3.2).
Fill the baskets/chicken racks in such a way
that the grill is evenly loaded and that no bits
of meat stick out of the baskets.
3.2.4 Loading the grill with a turkey spit
(accessory)
Fit a spit clamp onto the turkey spit.
Prick the point of the turkey spit through the
turkey along its length.
Fit the other spit clamp and push both clamps
into the turkey.
Fit the bearing piece.
Securely tighten the buttery nuts.
Remove the rotor disk together with its pivot.
Place the turkey spit in the grill.
3.2.5 Loading the grill with two dierent
accessories
When you want to load the grill with two dierent
accessories at the same time you should always
t one less accessory in the rotor than the maxi-
mum possible.
You should t accessories of the same sort in
successive positions.
For example
For STG5:
2 spits + 2 baskets in series.
For STG7:
3 spits + 3 baskets in series.
Mount the spits in the rotor disks so that the
breast of the chicken points towards the
customer during the grilling process.
Push the points of the spit into the appro-
priate holes in the rotor disk (see gure 3.2).
Put the other end into the corresponding
holes in the opposite disk.
Figure 3.2
To mount the other spits in the grill proceed
as follows:
Set the main switch to ‘1’.
Press the rotor switch (B7) on the programm-
able unit every time to start the rotor and to
stop it.
3.2.2 Loading the grill with baking trays
(accessory)
Push the ends of the baking trays into the
correct holes in the rotor disks (see gure 3.2).
Fill the baking trays so that the products
cannot fall out during grilling.
OPERATION AND USE
Holes for spits
Hole for meat baskets
or chicken racks
STG7
Hole voor meat baskets
or baking trays
STG5

en / 2-8
OPERATION AND USE
After loading the rotor always let it turn
at least once and check that the pro-
ducts can turn without obstruction.
If you require information or documen-
tation concerning the accessories, you
can contact your dealer for this.
3.3 The grilling process
The grilling should be done with the doors closed.
It is therefore advisable not to open the doors
unnecessarily during the grilling process.
The grilling process can be observed perfectly
because of the windows. After completion of the
grilling process the doors can be opened, pre-
ferably with oven gloves on.
Empty the fat tray regularly to prevent it
from overowing. For this purpose a
drain is tted on the fat tray.
Shove the fat tray completely into the
STG after placing it back and close the
drain to prevent damage to the window.
3.3.1 Temperature setting
The ideal temperature for grilling all types of meat
lies in the range 160 °C-190 °C.
3.3.2 Grilling times
The grilling times depend on a number of factors:
The surrounding temperature and draft in the
immediate vicinity of the grill.
The initial temperature in the grill. This can
vary. With the exception of roast beef, pre-
heating is not necessary.
Grilling temperature.
The initial temperature of the products.
The kind of meat; fat or lean?
The weight and shape of the product; a heavy
product with compact dimensions will have
to grill longer to be well done than a light and
less compact product.
The total quantity of meat that is grilled in
one go; more meat, more time/less meat, less
time.
Your requirements; do you want well done
or nearly well done meat?
Do not grill deep frozen products; these
should be thawed out rst.
For a full overview see appendix 1.
3.4 Operation of the STG
The method of operation is described in the
following sections. The letters and numbers in
brackets refer to the illustrations on the fold out
page of the cover.
3.4.1 The programmable STG
(see illustration
B
on the fold-out
cover of the users manual)
3.4.1.1 PROCESSES
The programmable control gives you the possi-
bility to store fteen dierent programs. Each of
these programs can contain one or more of the
following processes:
tCooking
tGrilling
tKeeping warm
3.4.1.1.1 Cooking
The products in the grill are cooked for a certain
period at a certain temperature.
3.4.1.1.2 Grilling
The products in the grill are grilled for a certain
period of time at a certain temperature.

en / 2-9
OPERATION AND USE
3.4.1.1.3 Keeping warm
The products are kept warm for an indenite
period of time at a previously set temperature and
kept ready for immediate sale. After a certain
period of time the quality of the products will
decrease.
3.4.1.2 SWITCHING ON AND OFF
Switching on
Set the main switch (B12) to ‘1’.
Switching o
Set the main switch (B14) to ‘0’.
3.4.1.3 STANDBY MODE
In the standby mode the indicator lights (B2, B3
and B4) and the displays (B1 and B27) give
information about the program in the working
memory (if present). The indicator lights tell you
which processes are dened in the program.
The displays show the setting of the rst process.
If there is no process dened, none of the indicator
lights is on, the temperature display says 0 and
the time display stated the current time.
3.4.1.4 PROGRAMMING
3.4.1.4.1 Procedure
The duration and temperature setting for cooking
and grilling and the temperature setting for
keeping warm determine a program.
After switching on the grill the time display
shows (B1) 15 Pr to indicate that the control
system contains 15 programs.
Select the program number by pressing one
of the program keys (B23). The correspon-
ding indicator light lights up.
Press the program keys (B23) once for pro-
gram numbers 1–5, twice for program
numbers 6-10 and three times for program
numbers 11-15.
Example:
Press key 2 twice = prog. 7
Keep the keys UP and DOWN (B19 and B16)
pressed for 2 seconds. The programmable
control is now in programming mode. The
time display (B1) indicates PROG for a few
seconds.
Cooking
Press the key for cooking (B10).
Set the duration as described under
3.4.1.4.2.
Set the temperature as described under
3.4.1.4.2.
Grilling
Press the key for grilling (B9).
Set the duration as described under
3.4.1.4.2.
Set the temperature as described under
3.4.1.4.2.
Keeping warm
Press the key for keeping warm (B8).
Set the temperature as described under
3.4.1.4.2.
1
1x 1 2 3 4 5
678910
11 12 13
PROGRAM
14 15
2x
3x
2 3 4 5

en / 2-10
After you have set the values for all the required
processes, you press the same program key
(B23) again to return to standby mode.
The processes can be programmed in random or-
der,butarealwaysexecutedintheordergivenearlier.
When the duration for cooking or grilling is set to
‘0’, the corresponding process is skipped.
If the temperature for the keeping warm process
is set to ‘0’, the keeping warm process is skipped.
3.4.1.4.2 Settings
The longer the keys are pressed, the faster the
setting is changed.
Time setting
Keep the time key (B17) pressed.
Press the key UP (B19) or DOWN (B16) to
set the desired time.
Release the time key.
The time can be set between 00.00 and
05.59 hours.
Temperature setting
Keep the temperature key (B18) pressed.
Press the key UP (B19) or DOWN (B16) to
set the desired temperature.
Release temperature key.
If the indicator °F is lit, the temperature is stated
in °F. If the indicator °F is not lit, the temperature
is stated in °C.
The temperature can be set between 0 and
250 °C or between 32 and 482 °F.
Setting current time
The control must be in standby mode.
OPERATION AND USE
Keep the key for the current time (B20)
pressed.
Press the key UP (B19) or DOWN (B16) to
set the required time.
Release the key for the current time.
Setting an end time program
See chapter 3.4.1.11.
Setting extra buzzer signal
It is possible to set an extra buzzer signal.
Keep the buzzer key (B22) pressed.
Press the key UP (B19) or DOWN (B16) to
set the required buzzer time.
Release the buzzer key.
The buzzer sounds for three minutes after the
set time has lapsed.
3.4.1.4.3 Loading program
You can load a program that has been dened
before. The programmable control must be in
standby mode or in programming mode or carrying
out a keeping warm process.
Press the correct program key (B23) to load
the required program. (See chapter 3.4.1.4.1
for the correct procedure.) The grill is now in
standby mode. The corresponding program
indicator (B24) lights up.
To read out the settings:
Press the key for cooking (B10) to show the
set duration and temperature for the grilling
process.
Press the grilling key (B9) to show the set
duration and the temperature for the grilling
process.
Press the key for keeping warm (B8) to show
the set temperature for the keeping warm
process.

en / 2-11
OPERATION AND USE
3.4.1.5 START PROGRAM
After you have set or loaded a program, it can be
started from standby mode.
Press the START/STOP-key (B6) to start the
program in the working memory. The ON
indicator lights up.
3.4.1.6 INDICATIONS DURING
OPERATION
The process indicators (B2, B4 and B3)
indicate which processes (cooking, grilling,
keeping warm) still have to be carried out.
When a process is nished the corresponding
indicator switches o.
The time display (B1) shows the remaining
program time, which means the cooking and
grilling time added up.
The temperature display also shows the
temperature inside the grill if this is higher than
40 °Cor125 °F. At lower temperatures it
shows ‘Prh’ (Preheating) as an indicator that
the grill is heating up.
When the remaining program time has reached
‘0’, the process and the ON indicators switch o.
After a process has started the current program
number can be read as follows:
Press the program key (B23), above which
the indicator lights.
The temperature display (B27) shows the pro-
gram number and the time display (B1) shows
the indication 15Pr.
They switch o when you release the pushbutton.
3.4.1.7 SHOWING TIME AND
TEMPERATURE
3.4.1.7.1 Showing set time and
temperature
It is possible to show the set time and temperature
for the various programs.
Press the key for the required process (B8,
B9 or B10). The display now shows the set
values for the selected process.
Let the key go.
3.4.1.7.2 Show measuring value
temperature sensor
See chapter 3.4.12.2.
3.4.1.8 CHANGE ACTIVE PROGRAM
SETTINGS
During the execution of a program only the set-
ting for the current program can be changed.
This also goes for interrupted programs.
The changes do not have any inuence on the
original stored program.
3.4.1.8.1 Time setting
Keep the time key (B17) pressed.
Press the ON (B19) or DOWN (B16) key to
change the time.
Release the time key.
3.4.1.8.2 Temperature setting
Keep the temperature key (B18) pressed.
Press the key UP (B19) or DOWN (B16) to
change the required temperature.
Release the temperature key.
3.4.1.9 INTERRUPTING PROGRAM
3.4.1.9.1 Interrupting the active program
Press the rotor key (B7).
The heating elements and the lamp on the ser-
ving side switch o; the spit stops turning.
The process time no longer counts down and
the ON indicator (B5) starts ashing.

en / 2-12
OPERATION AND USE
3.4.1.9.2 Resuming the interrupted
program
Press the rotor key (B7).
3.4.1.10 END PROGRAM
When the program time has elapsed, the buzzer
sounds and the grill switches over to keeping
warm mode. If the set temperature for the keeping
warm process is 0, the grill automatically switches
over to the standby mode.
3.4.1.10.1 Switching o the buzzer
Press the buzzer key (B22).
3.4.1.10.2 End cooking or grilling mode
Set the cooking or grilling time to 0.
The grill switches over to keeping warm mode when
the set temperature for the keeping warm process
is higher than 0. When the set tempera-ture equals
0, the grill switches over to standby mode.
3.4.1.10.3 End active program and switch
over to standby mode
Press the START/STOP key (B6).
3.4.1.11 SETTING PROGRAM END TIME
It is possible to dene an end time for the pro-
gram, which means the time at which the
products must be ready. The program determines
the starting time in accordance with the set
cooking and grilling time and the required end
time. Depending on the settings, the grill switches
over to the keeping warm or standby mode.
Select a pre-dened program. (See chapter
3.4.2.4.1 for the correct procedure.)
Keep the key for end time (B15) pressed.
Press the key UP (B19) or DOWN (B16) to
set a time later than the sum of the current
time and the program duration.
Release the end time key.
Press the START/STOP key (B6).
The selected program is rst in standby mode.
The program indicator (B24) and the ON indicator
(B5) are lit. The colon between the hours and the
minutes ashes. The program starts automatically
when the dierence between the programmed
end time and the sum of the current time and the
program duration is 0.
3.4,1.12 TEMPERATURE SENSOR
3.4.1.12.1 Introduction
The optional temperature sensor can be used for
measuring the core temperature of the products
to be grilled. See the table at the end of annex 1
of the general users manual that came with your
grill for the required values.
3.4.1.12.2 Measuring the product
temperature
Press the rotor key (B7) to stop the drive
engine.
The heaters and the front lamp are switched o;
the rotor stops rotating. The process time stops
counting down and the ON indicator (B5) starts
ashing.
Remove the temperature sensor from the
holder (B13).
Open the grill door.
Stick the sensor into the meat so that the core
isreachedtoguaranteeapropermeasurement.
Press the key (B21) to activate the temperature
sensor. Indicator light (B26) will light up.
As long as the sensor has not registered the
temperature of the product, you can see the
temperature on the display (B27) increase and
the indicator light (B26) lights up.

en / 2-13
OPERATION AND USE
After about 20 seconds the light (B26) will go out
and the display (B27) switches over to the tem-
perature inside the grill. If a constant value is not
registered within 20 seconds you can reactivate
the temperature sensor again by pressing the key
(B21) again.
Pull the sensor out of the product. Place
thetemperaturesensorin the holder (B13).
Close the door of the grill.
Press the START/STOP key (B6) to restart
the drive engine.
3.5 Taking meat products out of the STG
The interior of the STG and the windows
are extremely hot after grilling. Always use
oven gloves or spit-tongs when taking the
spits or other accessories out of the oven.
3.5.1 Taking out the spits
When taking out the spits proceed as follows
(see gure 3.3):
Figure 3.3
Grip the spit rmly.
Lift the notched end upwards a little and
move the spit in the direction of the points.
This releases the spit.
Grasp the spit at the other end and take the
spit out of the oven.
Slide the meat products o the spit.
3.5.2 Taking out the baking trays (accessory)
Lift the baking tray upwards a little at both
sides.
Move the baking tray to the right or left side
of the grill. This releases one side of the
baking tray.
Move the free side toward you and take the
baking tray out of the oven.
3.5.3 Taking out the meat trays/chicken
racks (accessory)
Carry out the procedures as described in 3.5.2.
Depending on the quantity of products
that you have prepared on the baking tray
or in the meat basket/chicken rack, it may
be necessary for you to empty the baking
tray rst before you can remove it.
3.5.4 Taking out the turkey spit (accessory)
Lift the turkey spit upwards a little at one side
(loading bearing side).
Move one of the sides towards you and take
the turkey spit out of the oven.
3.6 Work method
You can achieve an especially ecient method
of working when you always have a number of
prepared full spits or accessories held in readiness
in the refrigerator. In this way you will not be
unpleasantly surprised at busy moments.
2
3
1

en / 2-14
CLEANING AND MAINTENANCE
4 CLEANING AND MAINTENANCE
For reasons of hygiene and the optimum condition
of your STG it is important to keep a daily routine
of cleaning right from the beginning.
Take the plug out of the socket rst.
4.1 Daily maintenance
The oven can best be cleaned while it is still slightly
warm. Cooking remains and fat can be removed
more easily in this condition. The best cleaning
can be achieved by using ‘Fri -Jado Cl ean’.
‘Fri-Jado Cl ean’ can cause irritation on
sensitive skin; you should wear rubber
gloves when you are using it.
Grill part
The rotor and bottom plate can be removed easily,
without tools, from the grill. Place the removable
parts in a suitably large sink with hot water and
soap suds. Let these parts soak overnight and
clean them the following day. You can empty the
fat tray with the special drain that is tted on it.
To do this, carefully slide the tray open a little, let
the tray empty out and then clean it with ‘ Fri-Jado
Clean’ or hot water and a suitable cleaning agent.
Push the fat tray completely into the grill
after placing it back and close the drain
to prevent damage to the window.
The inside of the grill can be cleaned in the same
way. After cleaning, dry o the inside of the grill
with a cloth. Take care not to leave any cleaning
agent.
Exterior
The outside of your Grill can be cleaned with a
little hot water, a cleaning substance and a brush
or sponge. We strongly advise you not to use
steel wool since this will cause scratches in which
dirt particles stick. After cleaning, dry o the
outside with a cloth.
Moistureintheelectrical compartment can
cause short circuits. Ensure that no water
runs inside via the ventilation openings in
the Fri-Jado-Grill; the Fri-Jado-Grill must
not be cleaned using a water hose.
By covering the bottom plate with alumi-
nium foil before use you can cut down
on the cleaning time.
The control panel may only be cleaned with a
damp cloth. The windows can be cleaned with
the special ‘Fri -Jado Cl ean’ or with warm soap
suds. If possible, let the glass doors stand open
overnight. When you are grilling it is advisable to
keep a close eye on the products. To make this
possible you should wipe the windows at regular
intervals with a damp cloth.
The windows can be best reached by opening
the inside door, after opening the outside door.
Magnets hold this on the outside door.
Treat the outside of the inside window
with a mild cleaning agent because of
the protective coating.
4.2 Regular maintenance
Take the plug out of the socket rst.
Quartz lamps
In the top of the Fri-Jado-Grill are the quartz lamps
for the lighting and for heating. Check these lamps
every week to see if they need cleaning. Let the
quartz lamps cool obefore cleaning them. Clean
them with alcohol or methylated spirits on a cloth.
Do not touch the quartz lamps with your
bare hands.
Ventilation grille, fan plate and fan blades
STG7:
The ventilation grille, the fan plate and the fan
blades in the top of the grill should be cleaned at
least once every three months. If these are not
cleaned on time, the grilling duration will increase
and it can lead to overheating.

en / 2-15
CLEANING AND MAINTENANCE, BREAKDOWN AND SERVICE - HOW TO PR
O
The ventilation grille can be removed by loosening
the two cap nuts from the ventilation grille (see
gure 4.1). Above the grille there is a fan plate
with 2 fan blades behind it. The fan plate can be
removed by taking out the buttery nut and lifting
the plate o the mounting pins.
Figure 4.1
STG5:
The ventilation grille, the fan plate and the fan blades
in the top of the grill should be cleaned at least once
every three weeks. This way you can be sure that
there is optimal ventilation. If the ventilation grille is
not cleaned on time, the grilling time will increase.
The fan grille can be removed by loosening two cap
nuts(see gure4.2).Behindthe grille is the fanblade.
Figure 4.2
Fan blades
You can remove the fan blade by turning the nut
on the fan clockwise (left-hand thread). When
remounting the fan ensure that the at in the fan
blade hole is located over the fan axle.
5 BREAKDOWN AND SERVICE -
HOW TO PROCEED
Before you consult your dealer or the service
agency when there is a fault you can check the
following points yourself:
Is the power supply OK (fuses and earth
leakage switch in the meter cupboard)?
Is the electronic timer set correctly?
Is the program programmed correctly?
Are the control switches in the correct
positions?
Contact your supplier/service agency
immediately when the electric cable is
damaged. Immediate replacement is
necessary because of possible danger.
You can x the faults given below yourself:
Fault: The quartz lamp is defective.
Solution: Replace the quartz lamp
(see gure 5.1).
Figure 5.1
Take the plug out of the socket rst.
Do not touch new lamps with your bare hands!
The moisture on your hands can shorten their
working lives. You can remove this moisture with
alcohol or methylated spirit once the lamp has
cooled down. For replacing the quartz lamp use
a clean cloth or paper tissues with which to hold
the lamp:
STG7
STG5

en / 2-16
BREAKDOWN AND SERVICE - HOW TO PROCEED
Remove the porcelain lamp covers.
Remove the bolts fastening the lamp and
remove the lamp.
Trim the metal connecting strips of the new
lamp to the right length by clipping a piece o
at both ends (same length as the old lamp).
Position the new lamp with the white painted
part upwards. While fastening the bolts, hold
the metal connecting strips to prevent them
from being damaged.
Fit the porcelain lamp covers.
Fault: The fan makes a noise.
Solution: Clean the ventilation grille, fan
plate and fan blades.
If the fan makes a noise it is possible that a dirty
fan plate and/or dirty fan blades cause this. Clean
the ventilation grille, the fan plate and the ventila-
tor blades as described in Section 4.2.
Fault: The door hangs at an angle.
Solution: Adjust the door.
See gure 5.2
Figure 5.2
Close the door and remove the side panel
on the side of the hinges.
Support the door from underneath and
loosen both nuts (A) in the top hinge on the
inside of the door by one half turn.
Position the door in such a way that the bot-
tom side of the door, still in the closed
position, is parallel to the front below it.
Undo the lock nut (B) of the adjusting screw.
Turn the adjusting screw (C) to the right to x
the position of the door.
Fasten the lock nut.
Fasten both bolts on the hinge plate.
Check the position of the door.
Ret the side panel.
Fault: The rotor discs or the spits are
loose or slanting.
Solution: Adjusting the rotor discs.
You can only x this fault yourself on the STG5.
An Allen key is supplied with these models which
you can use to adjust the rotor discs (see
gure 5.2). This is done as follows:
Figure 5.3
Use the Allen key to loosen both mounting
screws in the mounting collar on one side
(left or right) by one turn (anti-clockwise).
Correctly align the rotor discs using a spit.
Tighten the mounting screws on both sides
(left and right).
Contact your Fri -Jado supplier if there are other
faults.
A
BC