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Hints and Tips
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with little
oil or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
A general guide to cooking times is given below but
these times may vary slightly depending on the
thickness and quantity of food being cooked.
TYPE OF COOKING
800
4
Beef fillets
600
4
Pork chops
800
8
Spare ribs
500
8
Sausages
700
4
Kebabs
500
4
Chicken breasts
500
6
Sole
6
Toast bread
TYPE OF COOKING
1000
2
Rolled joints
800
4
Quartered chicken
1000
2
Chickens
800
1
Guinea fowl
500
2
Pigeons
500
4
Quail
Vegetable gratin
4
Toasted sandwiches
9
St. Jacques shells
600
2
Mackerel
800
4
Fish slices
(*) Food should be turned during cooking using these times as a guide
The times quoted above are given as a guide and should be adjusted to suit personal taste.
22
pre-heat
minutes
-
-
-
-
-
-
-
-
pre-heat
minutes
{
Beef
-
Lamb
Pork
-
-
-
-
-
-
-
-
-
-
GRILL - INNER GRILL
Temp
shelf
.
C
level
11 - 13
250
11 - 13
250
11 - 13
250
11 - 13
250
11 - 13
250
11 - 13
250
11 - 13
250
11 - 13
250
THERMAL GRILLING
Select a maximum temperature of 200 C
Temp
shelf
.
C
level
9 - 10
180
9 - 10
200
9 - 10
190
6 - 7
180
9 - 10
180
9 - 10
200
9 - 10
200
9 - 10
200
9 - 10
200
9 - 10
200
9 - 10
200
cooking time (in mins) *
1st side
2nd side
8-10
4-6
8-10
5-8
6-8
4-6
8-10
4-6
10-12
5-7
10-12
5-7
6-8
4-6
3-4
1-2
cooking time in (mins) *
1st side
2nd side
30-40
20-30
25-30
15-20
30-35
25-30
35-40
30-35
35-40
30-35
25-30
20-25
15-25
-
3-5
1-2
15-20
-
10-20
6-8
10-15
8-10
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