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Les langues disponibles
Les langues disponibles
Grilled food
Sirloin, medium
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (unstuffed)
Chicken halves, 1 2 halves
Chicken, whole, 1 2 chickens
Duck, whole, 2 - 3 kg
Goose, whole, 3 - 4 kg
Surface grilling
For large amounts of flat grill items, use the + full-surface grill
(figure A).
For small amounts of flat grill items, use the ( centre-area grill.
Place the food to be grilled in the centre of the wire rack
(figure B). You will save energy by using the centre-area grill.
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Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
Grilled food
Sausages
Vegetables
Toast with topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks, (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken drumsticks
Small chicken portions
Fish
Steaks
Chops
Whole fish
%
Shelf
Tempera-
height
ture in °C
4
250
4
270
3
220
4
270
4
270
4
270
4
270
4
270
4
270
3
250
3
250
4
220
4
220
3
220
Shelf height
Temperature in °C
2
2
2
2
2
2
2
1
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
You can influence the grilling result by changing the position of
the wire rack.
Wire rack posi-
Use
tion
Place the stepped wire rack in the universal
pan with the step pointing downwards: suita-
ble for grill items that should be well-done
Place the stepped wire rack in the universal
pan with the step pointing upwards: suitable
for grill items that should be rare to medium
Note: Always use the universal pan in the standard position
(not the other way up).
Grilling time
Notes
in minutes
10 - 14
Prick skins
15 - 20
10 15
The shelf height should be adapted to the height of
the topping
12 - 15
The cooking result can be influenced by the position
of the wire rack
15 - 20
15 - 20
The grilling time can be increased or shortened
depending on how well-done the meat should be
12 - 15
8 - 12
The grilling time can be increased or shortened
depending on how well-done the meat should be
10 15
25 - 30
Piercing the skin will prevent blisters from forming
during grilling
25 - 30
15 - 20
The pieces should be of equal thickness
15 - 20
20 25
Grilling time in minutes
220 240
170 190
120 150
170 190
140 - 160
180 200
120 150
210 230
200 220
180 200
130 160
150 - 170
40 50
40 50
60 80
90 120
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