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TEMP.
FOOD (quantity)
BOTTOM
GRILL PLATE
Chops (1)
max
Hamburgers (2)
max
Beef steak (1)
max
Pork steak (1)
max
Spare ribs (3)
max
Liver (2)
max
Kebabs (3)
max
Chicken (1kg)
max
Frankfurters (3)
max
Sausages (2)
max
Long sausage
max
Salmon trout fillet
med
(1)
Slice of salmon
med
(1)
Sole (1)
med
Waffles (15)
med
Aubergines (6 slices)
max
Courgettes (7 slices)
max
1 pepper
max
(quarters)
Onions (slices)
max
Polenta (slices)
max
Filled rolls
max
Toast
max
Pizza
med
TEMP. TOP
GRILL
GRILL
POSITION
PLATE
max
1
max
1
max
1
max
1
max
1
15'-18'
max
1
max
1
max
1
75'-80'
max
1
max
1
max
1
max
2
16'-20'
max
2
16'-20'
max
2
18'-22'
max
2
12'-15'
max
1
max
1
max
1
max
1
max
1
20'-25'
max
1
max
1
max
2
40'-45'
TIME
NOTES AND TIPS
The chops must be of an even
6'-8'
thickness
Cook with the plate closed for the
3'-5'
first 2 to 3 minutes to avoid the
burgers breaking up
2'-3'
Cooking time for rare steak
2'-3'
Cooking time for rare steak
Turn the spare ribs over after 10 minutes
2'-3'
Wash the liver well
8'-10'
Turn after 4 to 5 minutes
Open out in half. Do not turn
3'-5
Cut in half
4'-6'
Cut in half
7'-9'
If necessary, cut in half
Oil the plate and turn halfway
through cooking
Oil the plate and turn halfway
through cooking
Oil the plate and turn halfway through
cooking
Do not oil. Do not turn
6'-8'
Cut into even pieces
6'-8'
Cut into even pieces
Close the plate and press down as
6'-8'
far as it will go
6'-8'
Cut into even pieces
Cut to a thickness of 1.5 cm. Cook
with plate closed for the first 15 mins
3'-9'
Use soft rolls
Use half a cheese slice only for each
2'-3'
sandwich
Remove the bottom grill plate and cover
with the pizza dough. Reposition the
plate and add your preferred topping.
11
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