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TYPE OF DISH Pieces
Beef steaks
Sausages
Pork chops
Chicken (cut in
2)
Kebabs
Breast of chick-
en
Hamburger
Fish fillet
Toasted sand-
wiches
Toast
11.7 Turbo Grilling
Beef
TYPE OF DISH
Roast beef or fil-
let, rare
Roast beef or fil-
let, medium
Roast beef or fil-
let, well done
1) Preheat the oven.
Pork
TYPE OF DISH
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Pork knuckle
(precooked)
Quantity
[g]
Shelf po-
4
600
8
-
4
600
2
1000
4
-
4
400
6
600
4
400
4 - 6
-
4 - 6
-
Shelf posi-
Quantity
per cm of
thickness
per cm of
thickness
per cm of
thickness
Shelf posi-
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Grilling
Temp
sition
[°C]
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
Tempera-
tion
ture [°C]
1
190 - 200
1
180 - 190
1
170 - 180
Tempera-
tion
ture [°C]
1
160 - 180
1
170 - 180
1
160 - 170
1
150 - 170
Cooking time [min]
1st side
2nd side
10 - 12
6 - 8
12 - 15
10 - 12
12 - 16
12 - 14
30 - 35
25 - 30
10 - 15
10 - 12
12 - 15
12 - 14
20 - 30
-
12 - 14
10 - 12
5 - 7
-
2 - 4
2 - 3
Time [min]
1)
5 - 6
1)
6 - 8
1)
8 - 10
Time [min]
90 - 120
60 - 90
50 - 60
90 - 120
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