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10.12 Dual Grill - Top Oven
Food
Bacon Rashers
Beefburgers
Chicken Joints
Chops - Lamb
Chops - Pork
Fish - Whole / Trout / Makarel
Fillets - Plaice / Cod
Kebabs
Kidneys - Lamb / Pig
Sausages
Steaks: Rare
Steaks: Medium
Steaks: Well Done
Toasted Sandwiches
10.13 Thermal Grilling - Main Oven
Roasting
Food
Beef: Pot roast
Beef: Topside beef
or filler - rare
Beef: Topside beef
or filler - medium
Beef: Topside beef
or filler - well done
Pork: Shoulder,
neck, ham
Pork: Pork chop
Pork: Meatloaf
Pork: Knuckle of
pork (pre-cooked)
Veal: Roast veal
Time (min)
5 - 6
10 - 20
20 - 40
15 - 25
20 - 25
10 - 12
4 - 6
12 - 18
6 - 10
20 - 30
4 - 6
6 - 8
12 - 15
3 - 4
Quantity (kg)
-
per cm of thickness 190 - 200
per cm of thickness 180 - 190
per cm of thickness 170 - 180
1 - 1.5
1 - 1.5
0.75 - 1
0.75 - 1
1
Temperature
Time (min)
(°C)
180 - 230
150 - 180
5 - 6
6 - 8
8 - 10
160 - 180
90 - 120
160 - 180
60 - 90
160 - 170
45 - 60
150 - 170
90 - 120
160 - 180
90 - 120
Shelf position
3
3
2
2 - 3
2 - 3
2
2
2 - 3
2 - 3
3
3
3
3
3
Shelf po‐
sition
3
3
3
3
2
2
2
2
2
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