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Tested for you in our cooking studio
en
Types of heating used:
Circulated air grilling
4
■
(
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)
wire rack
Leg (bone-in), 1.5 kg
wire rack
Shoulder (bone-in)
wire rack
Shoulder (boned and
wire rack
rolled)
Rack of lamb
wire rack
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
wire rack
2-4 cm
Roasting joint
wire rack
Loin joint
wire rack
Belly
wire rack
Belly, 1 kg
wire rack
Gammon joint
wire rack
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
48
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
3
3
(
3
3*
(
2
150-160
4
3
3*
(
3
3
(
2
170-180
4
2
170-180
4
2
170-190
4
2
170-180
4
2
190-200
4
5
2
(
3
3*
(
3
3***
(
3
3*****
(
3
3****
(
2
180-200
4
2
180-200
4
2
200-220
4
2
170-180
4
190-200
2
180-200
4
MW power
Steam in-
Time in min.
in watts
tensity
-
-
1st side 10-12
2nd side 3-5
-
-
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
-
1
80-90
-
-
25+15
-
-
20+15
-
-
15+25
-
-
1st side 10-12
2nd side 5-7
-
-
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
-
1
50-60
-
-
25-35
-
-
30+25
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