Table of Contents
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Tested for you in our cooking studio
en
Dish
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Steaks, height 2 cm
Chops, height 2-3 cm
Burger, height 1-2 cm
Bacon rashers
Sausages, thickness 2-4 cm
Roasting joint
Loin joint
Belly
Belly, 1 kg
Gammon joint
Poultry
Chicken drumstick, 150 g each wire rack
Chicken drumstick, 150 g each wire rack
Chicken breast, boned, 150 g
each
Chicken breast, boned, 150 g
each
Chicken, whole
Chicken, whole, 1.5 kg
Chicken, portion, 200-250 g
each*****
Chicken, portion, 200-250 g
each*****
Duck, 2-3 kg
Duck, 2-3 kg
Turkey thighs
Turkey, whole, 4-8 kg
Fish
Trout, whole, 300 g each
Fillets, each 150 g
* Preheat
** Preheat 3 minutes
*** Preheat 5 minutes
**** Preheat 3 minutes, turn over several times
***** Skin sinde down
50
Accessories
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Shelf po-
Type of
Temperature in C /
sition
heating
Grill setting
1
170-190
4
1
170-180
4
1
190-200
4
3
2
(
2
3*
(
2
3*
(
2
3***
(
2
3****
(
1
180-200
4
1
170-180
4
1
200-220
4
1
170-180
4
190-200
2
180-200
4
2
210-230
4
2
210-220
4
2
3**
(
2
200-210
4
1
200-220
4
1
180-190
4
2
200-220
4
2
200-210
4
1
190-200
4
1
150-160
4
1
180-190
4
1
140-160
4
1
170-190
4
2
1**
(
Steam in-
Time in min.
tensity
-
25+15
-
20+15
-
15+25
-
1st side 12-14
2nd side 6-8
-
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
-
20-30
2
30-40
-
1st side 10-15
2nd side 10-15
2
20-30
-
25+15
2
65-75
-
30-45
2
35-45
-
20+20
2
100-120
-
25+30
-
12+12
-
20-30
-
1st side 5-10
2nd side 5-10
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