Grilling - Pelgrim TBF 9050 Manual

Grilling

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.
Place the grill dish in the middle of the
oven (see time table for grilling).
Close the oven door.
Select the required function and
thermostat settings.
Table for grilling
Grill meat Temp.
°C
Thin items to be grilled
Steak 200
Schnitzel/chops 200
Meatballs 200
Bratwurst 200
Fillet of fish 200
Toast 200
Toast sandwich 200
Thicker items to be grilled
Kebab
Chicken, approx.1 kg
Rolled meat, approx. 1 kg
Casseler rib
The figures in this table are guidelines.
1
shelf height from the bottom
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 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.
Ridge Temp. Ridge Time in
level 1 °C level 1
4
4
3
3
4
4
3
200 3
200 3
200 2
200 2
min.
10 - 12
12 - 16
14 - 18
16 - 20
14 - 16
2 - 4
2 - 4
35 - 40
35 - 40
50 - 60
60 - 70