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Grilling table
The details given in the table are guidelines and apply to the
enamelled universal pan with stepped wire rack. The values
may vary depending on the type and amount of items to be
grilled.
Meal
Beef
Steaks, 2 - 3 cm thick
Burgers, 1 - 2 cm thick
Lamb
Leg
Shoulder (on the bone)
Shoulder (boned and rolled)
Steaks, 2 - 3 cm thick
Chops, 2 - 3 cm thick
Pork
Roast joint
Steaks, 1 - 2 cm thick
Chops, 2 - 3 cm thick
Burgers, 1 - 2 cm thick
Sausages, 2 - 4 cm thick
Gammon
Steaks, 1 - 2 cm thick
* Preheat for 3 minutes
** Turn frequently
*** Turn after half of the time
Oven
Setting
õ
+
ô
+
õ
+
ô
+
õ
4
õ
4
õ
4
õ
+
ô
+
õ
+
ô
+
õ
4
õ
+
ô
+
õ
+
ô
+
õ
+
ô
+
õ
+
ô
+
õ
+
ô
+
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values refer to food placed in the oven when it is cold and
for meat taken directly from the refrigerator.
Level
Temperature in °C Time in minutes
3
270*
2
270*
3
270
2
270
1
170 190
1
170 190
1
170 190
3
270
2
270
3
270
2
270
1
180 200
3
270*
2
270*
3
270
2
270
3
270
2
270
3
270
2
270
3
270
2
270
1
side: 10 - 13
st
2
side: 6 - 8
nd
1
side: 10 - 13
st
2
side: 6 - 8
nd
1
side: 10 - 12
st
2
side: 6 - 8
nd
1
side: 10 - 12
st
2
side: 6 - 8
nd
120 - 150***
100 - 130***
120 - 150***
1
side: 6 - 8
st
2
side: 4 - 6
nd
1
side: 6 - 8
st
2
side: 4 - 6
nd
1
side: 7 - 9
st
2
side: 5 - 8
nd
1
side: 7 - 9
st
2
side: 5 - 8
nd
120 - 150***
1
side: 9 - 12
st
2
side: 6 - 8
nd
1
side: 9 - 12
st
2
side: 6 - 8
nd
1
side: 10 - 13
st
2
side: 8 - 12
nd
1
side: 10 - 13
st
2
side: 8 - 12
nd
1
side: 10 - 12
st
2
side: 6 - 8
nd
1
side: 10 - 12
st
2
side: 6 - 8
nd
14 18**
14 18**
1
side: 10 - 12
st
2
side: 5 - 7
nd
1
side: 10 - 12
st
2
side: 5 - 7
nd
15
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