Thermal Grilling Chart - AEG COMPETENCE 5212 BU Operating Instructions Manual

Foods will cook more quickly the closer they
are to the grill element and the higher the
temperatures selected. Be prepared to adjust
temperatures and shelf positions during
cooking if necessary.
Turn food over during cooking as necessary.
Ensure that ready prepared or cooked chilled
dishes e.g. shepherds
lasagne, etc., are piping hot throughout
before serving.
A temperature range of 140°-220°C and shelf
positions 9 and 10 are suitable for most
foods. Be prepared
adjustments during cooking to suit individual
requirements. If thermal grilling on more than
one level, it may be necessary to interchange
the food on the shelves during cooking.

THERMAL GRILLING CHART

FOOD
Bacon Rashers
Beefburgers
Chicken Joints
Chops - Lamb
- Pork
Fish - Whole Trout / Mackerel
Fillets - Plaice / Cod
Kebabs
Kidneys - Lamb / Pig
Liver - Lamb / Pig
Sausages
Steaks - Medium
- Well Done
Heating through and browning
eg. au gratin, lasagne,
Shepherds pie
pie, moussaka,
to make suitable
SHELF
9
9
8
9
9
9
10
10
9
9
9
10
10
9
TEMP (°C) TIME (MINS IN TOTAL)
200
190
160
170
170
170
170
170
180
190
190
220 8 -10 each side
220 10 -15 each side
170 20 (depends on size)
10 - 12
10 -15
30 - 40
20 - 30
20 - 30
10 - 20
10 - 20
20 - 30
20 - 30
10 - 15
10 - 15
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