User manual

Instructions for use, installation and connection
20
Grill table
Type of meat for
grill
Weight
(in
grams)
Guide level
(from bottom
up)
Temp.
(°C)
Temp.
(°C)
Grill time
(in min.)
Meat and sausages
2 beefsteaks, rare 400 5 250 - 7-9
2 beefsteaks,
medium
400 5 250 - 10-14
2 beefsteaks, well
done
400 5 250 - 16-20
2 pork scrag fillets 350 5 240 - 18-20
2 pork chops 400 5 240 - 18-20
2 veal staeks 700 5 240 - 16-20
4 lamb cutlets 700 5 240 - 10-14
4 grill sausages 400 5 240 - 8-12
2 slices of meat
cheese
400 5 240 - 7-10
1 chicken, halved 1400 3 - 210-220 28-33 (1. side)
23-28 (2. side)
Fish
Salmon fillets 400 4 240 - 8-12
Fish in aluminium foil 500 4 - 220 10-13
Toast
4 slices of white
bread
200 5 240 - 1-2
2 slices of wholemeal 200 5 240 - 1-2.5
Toast sandwich 600 5 240 - 1.5-3
Meat/poultry
Duck 2000 1 - 150-170 80-100
Chicken 1000 3 - 160-170 60-70
Pork roast 1500 3 - 140-160 90-120
Pork scrag 1500 3 - 140-160 100-180
Pork knuckle 1000 3 - 140-160 120-160
Roastbeef/beef fillet 1500 3 - 170-180 40-80