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Tested for you in our cooking studio
en
Dish
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
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken drumstick, 150 g each
Chicken breast, boned, 150 g each
Chicken, whole
Chicken, portion, bone-in 200-250 g
each******
Duck, 2-3 kg
Turkey, thighs
Turkey, whole, 4-8 kg
Fish
Trout, whole, 300 g each
Fillets, each 150 g
Toast
Grilling white bread**
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
32
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
Shelf po-
Type of
Temperature in °C /
sition
heating
Grill setting
2
170-180
4
2
190-200
4
5
2
(
3
3*
(
3
3***
(
3
3*****
(
3
3****
(
2
180-200
4
2
180-200
4
2
200-220
4
2
180-200
4
3
210-230
4
3
3***
(
2
200-220
4
3
200-220
4
2
190-200
4
2
180-190
4
2
140-160
4
2
170-190
4
4
1***
(
5
3
(
Time, min. per
500 g + add.
time
20+15
15+25
1st side 10-12
2nd side 5-7
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
30+25
20-30
1st side 10-15
2nd side 10-15
20+15
30-45
20+20
25+30
12+12
20-30
1st side 5-10
2nd side 5-10
4-6
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