Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
en-us
Table of settings and tips
Table of settings and tips
T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium,
¾"–1¼" (2–3 cm)
Veal cutlet, ¾" (2 cm)
Kebab skewers,
3½ oz (100 g) each
Lamb cutlet, rare, ¾" (2 cm)
Pork neck steak, ¾" (2 cm)
Grilled sausage,
1½–3½ oz (50–100 g)
Hamburger, ½" (1 cm)
Turkey steaks, ¾" (2 cm)
Chicken wings,
3½ oz (100 g) each
Fish and seafood
King prawns
Lobster, precooked
Salmon steak, 1¼" (3 cm)
Tuna steak, 1¼" (3 cm)
Fish fillet, ¾" (2 cm)
Trout, whole, 7 oz (200 g)
Side dishes
Vegetables
Mushroom caps
Fruit
(e.g. peach or pear halves)
Keeping warm
12
Grill setting
Grilling time
8
3–4 mins each side
7
6 mins each side
6– 7
15–20 mins
7
6 mins each side
7
6–8 mins each side
6– 7
10–20 mins
6– 7
12–15 mins
6– 7
12–15 mins
6– 7
15–20 mins
7
5–12 mins
8
7–15 mins
6
10–15 mins
6– 7
7–10 mins
6
6–8 mins
7
12–15 mins
5
10–15 mins
6
4–6 mins
5
5–10 mins each
side
1 –2
Comments
The steak is medium when meat juice can be
seen on the surface.
Turn several times.
Turn several times.
Turn several times.
Use shell-on prawns, raw or cooked.
e.g. herring or halibut
Coat the trout with oil to prevent the skin stick-
ing to the wire rack.
e.g. sliced zucchini and aubergine, quartered
peppers
Ensure that the wire rack is not too hot to keep
food warm.
Publicité
Chapitres
Table des Matières
