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LAMB
THICKNESS
(cm)
PIECES
Cutlet
1.5-3
Cutlet
1.5-3
PORK
THICKNESS
(cm)
Steak
1-2
Steak
1-2
Chop
<2,5
Chop
<2,5
Spare rib
Bacon
Sausage
Kebab
Frankfurter
No.
COOKING
LEVEL
6
Medium
CONTACT GRILL
6
Well done CONTACT GRILL
No.
MODE
PIECES
4
C O N T A C T
GRILL
8
OPEN GRILL
4
C O N T A C T
GRILL
8
OPEN GRILL
6-8
C O N T A C T
GRILL
4
C O N T A C T
GRILL
8
C O N T A C T
GRILL
6
C O N T A C T
GRILL
6
C O N T A C T
GRILL
MODE
PLATES
lower
ribbed
ribbed
PLATES
lower
upper
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
ribbed
smooth
13
°C
MIN.
upper
smooth
230
10 - 12 oil the food
smooth
230
12 - 14
°C
SEAR
MIN.
230
√
7 - 9
230
14 - 16 oil the food
230
9 - 11
230
11 - 13 oil the food
200
20 - 25 turn two or
230
1 - 2
200
16 - 18 pierce
230
14 - 16 oil the food
230
8 - 10
TIPS
well, turn the
cutlets half-
way through
cooking
TIPS
oil the food
well
well, turn half-
way through
cooking
oil the food
well, turn half-
way through
cooking
well, turn half-
way through
cooking
three times
the
sausages with
a fork
well, turn once
or twice
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