User manual

46
Grilling times depend on the size,
fat marbling, quantity and
temperature of the food to be
grilled.
Fish and white meat (poultry, veal
and pork) will not take as
pronounced a colour as dark meat
(beef and game). Grilling oil and
grilling spices will give a better
colour but increase the risk of
burning the food. Better results are
obtained if the food to be grilled is
not taken directly from the
refrigerator.
Settings - grilling
3-4
3-4
2-3
2-3
3-4
2-3
3
3-4
250
250
250
250
250
250
250
250
2nd side
4-6
5-6
6-8
15-20
1-2
15-20
5
1-2
Mins
Mins
Grilling
Pork chop
Lamb chop
T-bone steak (2-4 cm)
Chicken pieces
Sausages
Spareribs (pre-boiled 20
min)
Fish (cod or salmon steaks)
Toast
1st side
7-9
7-10
7-10
20-25
3-4
15-20
10
2-3
˚C
You can grill more gently by moving the grid one rail down in
the oven. Grilling times will be longer.
Mins
Mins