Grilling Table
Description | Weight | Grill | Time | Notes |
| (gram) |
| (min) |
|
Fish 1) |
|
|
|
|
mackrel | 3 | Brush with oil. Season | ||
sardines 1) | 6 pieces | 3 | with salt and pepper | |
Meat 1) |
|
|
|
|
Sausages | 3 |
| ||
Frozen chopped | 4 pieces | 3 | Brush with oil. Season | |
meat |
|
|
|
|
2 Rumpsteak | 400 g each | 3 | with salt and pepper | |
|
|
|
| |
Snacks |
|
|
|
|
Toast 2) | 4 slices | 3 | Turn over to ensure even | |
|
|
|
| browning |
Cheese on Toast | 2 slices | 3 | Turn all foods except pizza, | |
Toasted snacks |
|
|
| halfway through cooking |
|
|
|
| time. |
Place all dishes on the wire shelf inserted into the 3rd level.
1)
2)
i
Place the wire shelf in the glass tray to catch any drippings.
First
The times given are for guidance only, as they are dependent upon the type and quality of the meat.
Grilling is ideal for flat, pieces of meat and fish.
Unless otherwise stated, the settings given in the table are for use in a cold oven. Flat foods should be turned only once. Thicker pieces should be turned more often. Fish are best placed head to tail on the wire shelf.
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