Table of Contents
Advertisement
Available languages
Available languages
Cooking table - large grill
Type of food
Meat and sausages
4 beef loin chops, rare
4 beef loin chops, medium
4 beef loin chops, well done
4 pork neck chops
4 cutlets
4 veal steaks
6 lamb cutlets
8 grill sausages
3 pcs of meatloaf
1/2 chicken
Fish
Salmon slices
4 trout
Toasted bread
6 slices white bread
4 slices of mixed fl our bread
Toasted sandwich
Meat / poultry*
Duck*
Chicken*
Pork roast
Pork shoulder
Pork joint
Roastbeef / beef loin
Vegetables au gratin **
Caulifl ower, kale
Asparagus
Note: the guide level refers to the grid on which you place the meat; in the section meat/poultry, the
guide level refers to the tray, while with chicken, it refers to the grid.
When cooking meat in a tray, make sure there is enough liquid in the tray to prevent the meat from
burning; approximately halfway through the cooking progress, turn the chunk of meat around. When
grilling meat on the grid, insert the tray into the fi rst or second guide; this way, it will serve as a drip
tray (see tips on grilling meat).
52
Weight
Guide level
(g)
(from bottom)
180 g/pc
4
"
4
"
4
"
4
"
4
"
4
100 g/pc
4
100 g/pc
4
200 g/pc
4
600 g
2
600
3
200 g/pc
2
/
4
/
4
/
4
2000
2
1500
2
1500
2
1500
2
1000
2
1500
2
750
2
750
2
Temperature
Cooking time (min)
(°C)
240
14-16
240
16-20
240
18-21
240
19-23
240
20-24
240
19-22
240
15-19
240
240
240
25
20
240
19-22
240
45-50
240
240
240
210
80-100
210
60-85
210
90-120
210
120-160
210
120-140
240
40-80
240
15-25
240
15-25
11-14
9-15
(1.side)
(2. side)
1,5-3
2-3
3,5-7
Advertisement
Chapters
Table of Contents
