Operation Manual

42
Radiant grilling
For grilling large quantities of flat items, use the š Full-surface
grill (Fig. A).
For grilling small quantities of flat items, use the
y Centre-area
grill. Place the food to be grilled in the centre of the wire rack
(Fig. B). You will save energy by using the centre-area grill.
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
You can influence the grilling result by changing the type or
position of the wire rack.
Note: Always use the universal pan in the standard position
(not the other way up).
Full-surface grill table
+/š
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Centre-area grill
(/y table
The details given in the table are guidelines. The values may
vary depending on the type and amount of items to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
$ %
Wire rack posi-
tion
Use
Place the stepped wire rack in the universal
pan with the step pointing downwards: suita-
ble for items that should be well-done
Place the stepped wire rack in the universal
pan with the step pointing upwards: suitable
for items that should be rare to medium
Grilled food Shelf position Temperature in
°C
Grilling time
in minutes
Comments
Pork
Fillet steaks, medium (3 cm thick) 4 275 12-15
Steak, well cooked (2 cm thick) 4 275 15-20
Beef
Fillet steaks (3-4 cm thick) 4 275 15-20 Grilling times can be increased or
reduced, depending on how well cooked
you like your food.
Tournedos 4 275 12-15
Lamb
Fillet 4 275 8-12 Grilling times can be increased or
reduced, depending on how well cooked
you like your food.
Chops 4 275 10-15
Sausages 4 250 10-14 Lightly score skins
Poultry
Chicken legs 3 250 25-30 Pricking the skin can prevent blistering
during grilling.
Small chicken portions 3 250 25-30
Fish
Steaks 4 220 15-20 The pieces should be of equal thickness.
Chops 4 220 15-20
Whole fish 3 220 20-25
Vegetables 4 275 15-20
Toast with topping 3 220 10-15 The shelf position depends on the height
of the topping
Grilled food Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Comments
Sausages 4 250 12-16 Lightly score skins
Poultry
Chicken legs 3 250 35-45 Pricking the skin can prevent blistering during grilling
Small chicken portions 3 250 30-40