Operation Manual

APPLICATION31
Oven levels
When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
Dark meat such as beef, game and mutton
will brown more quickly than light meat, such
as veal, pork and poultry. Light meat and fish
filets will not be as brown on the outside,
even when they are done to juicy perfection
on the inside.
Smoke
Smoke caused by burning grease will often
develop when meat is grilled directly on
the rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill
rack. This will, of course, result in increased
condensation.
Table for grilling
Grill meat Temp. Ridge Temp. Ridge Time in
°C level
*
°C level
*
min.
Thin items to be grilled
Steak 180 - 200 4 10 - 12
Schnitzel/chops 180 - 200 4 12 - 16
Meatballs 180 - 200 3 14 - 18
Bratwurst 180 - 200 3 16 - 20
Fillet of fish 180 - 200 4 14 - 16
Toast 180 - 200 4 2 - 4
Toast sandwich 180 - 200 3 2 - 4
Kebab 180 - 200 4 6 - 10
Thicker items to be grilled
Chicken, approx.1 kg 200 3 50 - 60
Rolled meat, approx. 1 kg 200 2 50 - 60
Casseler rib 200 2 60 - 70
The figures in this table are guidelines.
*
shelf height from the bottom