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Oven levels
When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
Dark meat such as beef, game and mutton
will brown more quickly than light meat, such
as veal, pork and poultry. Light meat and fish
filets will not be as brown on the outside,
even when they are done to juicy perfection
on the inside.
Table for grilling
Grill meat
Thin items to be grilled
Steak
Schnitzel/chops
Meatballs
Bratwurst
Fillet of fish
Toast
Toast sandwich
Kebab
Thicker items to be grilled
Chicken, approx.1 kg
Rolled meat, approx. 1 kg
Casseler rib
The figures in this table are guidelines.
*
shelf height from the bottom
Smoke
Smoke caused by burning grease will often
develop when meat is grilled directly on
the rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill
rack. This will, of course, result in increased
condensation.
Temp.
Ridge
°C
level
*
180 - 200
4
180 - 200
4
180 - 200
3
180 - 200
3
180 - 200
4
180 - 200
4
180 - 200
3
180 - 200
4
Temp.
Ridge
°C
level
*
200
3
200
2
200
2
Time in
min.
10 - 12
12 - 16
14 - 18
16 - 20
14 - 16
2 - 4
2 - 4
6 - 10
50 - 60
50 - 60
60 - 70
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