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Types of heating used:
7 Circulated air grilling
■
( Grill, large area
■
Dish
Beef
Steaks, height 2-3 cm**
Burger, height 1-2 cm
Slow roast joint
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***
Sausages, thickness 2-4 cm****
Roast joint
Loin joint
Belly
Belly, 1 kg
Gammon joint
Poultry
Chicken drumstick, 150 g each
Chicken drumstick, 150 g each
Chicken breast, boneless, 150 g
each***
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
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
wire rack
Tested for you in our cooking studio en
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
5
3
(
5
3*
(
2
180-200
7
2
150-160
7
5
3*
(
5
3
(
2
160-180
7
2
170-180
7
2
170-190
7
2
170-190
7
2
190-200
7
5
2
(
4
3*
(
5
3*
(
4
3*
(
2
180-200
7
2
180-200
7
2
220-240
7
2
170-180
7
190-200
2
180-200
7
3
210-230
7
3
210-220
7
4
3*
(
Steam in-
Cooking time
tensity
in mins.
-
1st side 10-12
2nd side 3-5
-
1st side 6-8
2nd side 4-6
-
30+30
-
30+30
-
1st side 8-10
2nd side 4-6
-
1st side 6-8
2nd side 6-8
-
30+30
1
80-90
-
25+15
-
25+20
-
25+20
-
1st side 10-12
2nd side 5-7
-
1st side 10-12
2nd side 9-10
-
1st side 6-8
2nd side 4-6
-
10-15
-
35+40
-
30+30
-
25+40
1
50-60
-
25-35
-
30+25
-
20-30
2
30-40
-
1st side 10-15
2nd side 10-15
47
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