Meat, Fish And Poultry; Grill - Beko BBIM13301XPE User Manual

Meat, fish and poultry The key
points of cooking
• Seasoning with lemon juice and
pepper before cooking all chicken,
turkey and large cuts of meat will
improve cooking quality.
• It takes 15 to 30 minutes longer to
cook boneless meat than to fry
tenderloin.
• You should calculate approximately
4 to 5 minutes of cooking time per
inch of meat thickness.
Cooking table for meat, fish and poultry
\Food Accessory
Steak (whole)/
Standard drip pan*
Roast (1 kg)
hock
of lamb (1.5
Standard drip pan*
- 2.0kg)
Metal grid*
Roast chicken
Place a tray on a
(1.8-2kg)
lower shelf
Turkey (5.5
Standard drip pan*
kg)
Metal grid*
Fish
Place a tray on a
lower shelf
It is recommended to preheat all foods.
* These accessories may not be included with your device.
* * These accessories are not included in your device. These are commercially available accessories.

Grill

Red meat, fish and poultry brown
quickly when grilled, keep a nice crust
and don't dry out. Meat fillets,
skewers, sausages and juicy
vegetables (tomatoes, onions,
has
Use Rosition Function
shelf use
Heating of
Up down
assisted by
fan
Heating of
Up down
assisted by
fan
Heating of
Up down
assisted by
fan
Heating of
Up down
assisted by
fan
Heating of
Up down
assisted by
fan
• Once the cooking time is over, keep the
meat in the oven for about 10 minutes.
The juice from the meat is better
distributed on the fried meat and does
not come out when you cut the meat.
• Fish should be placed on a medium
to low level shelf in a heatproof dish.
• Cook recommended foods on the
cooktop with only one tray.
!Fempi!irature
of
3
250/max, then
180 ... 190
3
2
250/max, then
250/max, then
180 ... 190
3
etc.) are particularly suitable for
grilling.
General warnings
• Foods that are not suitable for
grilling are a fire hazard. Grill only
foods that are suitable for an intense
barbecue fire. Do not place
Duration
cooking (in
("Cl
) (:)v1•
m1nro
15 mins
60 ... 80
170
85 ... 110
15 mins
60 ... 80
190
25 mins
150 ... 210
20 0
20 ... 30
33/EN