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Circo-roasting. You should therefore clean the cooking
compartment after every use so that the dirt does not bake on.
The information in the table are guidelines and apply to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
Grilled food
Sirloin, medium (1.5 kg)
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (unstuffed)
Chicken halves (1 or 2 halves)
Chicken, whole (1 or 2 chickens)
Duck, whole (2 - 3 kg)
Duck breast
Goose, whole (3 4 kg)
Goose breast
Goose leg
Radiant grilling
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
The details in the table are only guide values. The values may
vary depending on the type and amount of food to be grilled.
Grilled food
Toast with topping
Vegetables
Sausages
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken legs
Small chicken portions
Fish
Steaks
Chops
Whole fish
14
Shelf posi-
Tempera-
tion
ture in °C
3
220
4
270
4
250
4
270
4
270
4
270
4
270
4
270
4
270
3
250
3
250
4
220
4
220
3
220
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Shelf height
Temperature in °C
2
2
2
2
2
2
2
3
2
2
2
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
Note: Always use the universal pan in the standard position
(not the other way up).
Grilling time
Notes
in minutes
10 - 15
The shelf position should be adapted to the height of
the topping
15 - 20
10 - 14
Lightly score skins
12 - 15
15 - 20
15 - 20
The grilling time can be increased or shortened
depending on how well-done the meat should be
12 - 15
8 - 12
The grilling time can be increased or shortened
depending on how well-done the meat should be
10 - 15
25 - 30
Pricking the skin can prevent blistering during grilling
25 - 30
15 - 20
The pieces should be of equal thickness
15 - 20
20 25
Grilling time in minutes
220 - 240
170 - 190
120 - 150
170 - 190
140 - 160
180 - 200
120 - 150
210 230
200 220
180 - 200
230 - 250
150 - 170
130 - 160
160 - 180
180 - 200
40 50
40 50
60 80
90 - 120
30 - 45
80 100
50 - 80
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