Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
TYPE OF DISH Pieces
Chicken (cut in
2)
Kebabs
Breast of chick-
en
Hamburger
Fish fillet
Toasted sand-
wiches
Toast
10.7 Turbo Grilling
Beef
TYPE OF DISH
Roast beef or fil-
let, rare
Roast beef or fil-
let, medium
Roast beef or fil-
let, well done
1) Preheat the oven.
Pork
TYPE OF DISH
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Pork knuckle
(precooked)
Veal
TYPE OF
DISH
Roast veal
Knuckle of
veal
Quantity
[g]
Shelf po-
2
1000
4
-
4
400
6
600
4
400
4 - 6
-
4 - 6
-
Shelf posi-
Quantity
per cm of
thickness
per cm of
thickness
per cm of
thickness
Shelf posi-
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity
Shelf posi-
1 kg
1.5 - 2 kg
Grilling
Temp
sition
[°C]
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
Tempera-
tion
ture [°C]
1
190 - 200
1
180 - 190
1
170 - 180
Tempera-
tion
ture [°C]
1
160 - 180
1
170 - 180
1
160 - 170
1
150 - 170
Temperature
tion
[°C]
1
160 - 180
1
160 - 180
ENGLISH
Cooking time [min]
1st side
2nd side
30 - 35
25 - 30
10 - 15
10 - 12
12 - 15
12 - 14
20 - 30
-
12 - 14
10 - 12
5 - 7
-
2 - 4
2 - 3
Time [min]
1)
5 - 6
1)
6 - 8
1)
8 - 10
Time [min]
90 - 120
60 - 90
50 - 60
90 - 120
Time [min]
90 - 120
120 - 150
21
Publicité
Chapitres
Table des Matières
