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Types of heating used:
4D hot air
:
■
4
Circulated air grilling
■
Grill, large area
(
■
Dish
Accessories/cookware
Beef
Steaks, height 2-3 cm
wire rack
Burger, height 1-2 cm
wire rack
Top side / Top rump
wire rack
Lamb
Steaks, height 2-3 cm
wire rack
Chops, height 2-3 cm
wire rack
Leg (bone-in)
cookware, uncovered
Leg (bone-in), 1 kg
cookware, uncovered
Shoulder (bone -in)
cookware, uncovered
Shoulder (boned and
cookware, uncovered
rolled)
Rack of lamb
cookware, uncovered
Pork
Steaks, height 2 cm
wire rack
Chops, height 2-3 cm
wire rack
Burger, height 1-2 cm
wire rack
Bacon rashers
wire rack
Sausages, thickness 2-
wire rack
4 cm
Roast joint
cookware, uncovered
Loin joint
cookware, uncovered
Belly
cookware, uncovered
Belly, 1 kg
cookware, uncovered
Gammon joint
cookware, uncovered
* Preheat
** Preheat 3 minutes
*** Preheat 5 minutes
**** Preheat 3 minutes, turn after several times
***** Skin side down
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Temperature in °C /
sition
heating
Grill setting
2
3
(
2
3*
(
2
150-160
4
2
3*
(
2
3
(
1
170-180
4
1
170-180
4
1
170-190
4
1
170-180
4
1
190-200
4
3
2
(
2
3*
(
2
3*
(
2
3***
(
2
3****
(
1
180-200
4
1
170-180
4
1
200-220
4
1
170-180
4
190-200
2
180-200
4
Tested for you in our cooking studio
MW power
Steam in-
in watts
tensity
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
-
en
Cooking time in
mins.
1st side 8-10
2nd side 5-7
1st side 6-8
2nd side 4-6
30+30
1st side 8-10
2nd side 4-6
1st side 6-8
2nd side 6-8
25+30
80-90
25+15
20+15
15+25
1st side 12-14
2nd side 6-8
1st side 10-12
2nd side 9-10
1st side 6-8
2nd side 4-6
1st side 4-5
2nd side 3-4
10-15
30-40
35+35
30+25
50-60
25-35
30+25
45
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