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Tested for you in our cooking studio
en
Types of heating used:
7 Circulated air grilling
■
( Grill, large area
■
Dish
Beef
Steaks, height 2-3 cm**
Burger, height 1-2 cm
Top side / Top rump
Lamb
Steaks, height 2-3 cm
Chops, height 2-3 cm
Leg (bone-in)
Leg (bone-in), 1.5 kg
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
Chicken drumstick, 150 g each
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
48
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
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Temperature in C /
sition
heating
Grill setting
3
3
(
3
3*
(
2
150-160
7
3
3*
(
3
3
(
2
170-180
7
2
170-180
7
2
170-190
7
2
170-180
7
2
190-200
7
5
2
(
3
3*
(
3
3***
(
3
3*****
(
3
3****
(
2
180-200
7
2
180-200
7
2
200-220
7
2
170-180
7
190-200
2
180-200
7
3
210-230
7
3
210-220
7
Steam in-
Time in min.
tensity
-
1st side 10-12
2nd side 3-5
-
1st side 6-8
2nd side 4-6
-
30+30
-
1st side 8-10
2nd side 4-6
-
1st side 6-8
2nd side 6-8
-
25+30
1
80-90
-
25+15
-
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
1
50-60
-
25-35
-
30+25
-
20-30
2
30-40
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