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| Helpful hints and tips |
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| 17 | |||||
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| Poultry |
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| Type of meat |
| Quantity |
| Oven func- |
| Shelf position |
| Temperature |
| Time min. | ||
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| Poultry por- |
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| Turbo Grilling |
| 1 |
| 400 - 430 |
| 30 | - 50 | ||
| tions |
| each |
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| Half chicken |
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| Turbo Grilling |
| 1 |
| 380 - 410 |
| 35 | - 50 | ||
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| each |
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| Chicken, pou- |
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| Turbo Grilling |
| 1 |
| 380 - 410 |
| 50 | - 70 | ||
| lard |
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| Duck |
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| Turbo Grilling |
| 1 |
| 360 - 400 |
| 80 - 100 | |||
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| Goose |
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| Turbo Grilling |
| 1 |
| 320 - 360 |
| 120 | - 180 | ||
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| Turkey |
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| Turbo Grilling |
| 1 |
| 320 - 360 |
| 120 | - 150 | ||
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| Turkey |
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| Turbo Grilling |
| 1 |
| 280 - 320 |
| 150 | - 240 | ||
| Fish (steamed) |
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| Type of meat |
| Quantity |
| Oven func- |
| Shelf position |
| Temperature |
| Time min. | ||
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| tion |
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| Whole fish |
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| Conventional |
| 1 |
| 410 - 430 |
| 40 | - 60 | ||
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| Cooking |
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Grilling
Always grill with the maximum temperature setting.
CAUTION!
Always grill with the oven door closed.
Always
•Set the shelf in the shelf position as recommended in the grilling table.
•Always set the pan to collect the fat into the first shelf position.
•Grill only flat pieces of meat or fish.
Grilling |
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Food to be gril- |
| Shelf position |
| Temperature °F |
| Time in min. | ||
led |
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| 1st side |
| 2nd side | ||
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Roast beef |
| 2 |
| 410 - 450 |
| 30 - 40 |
| 30 - 40 |
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Filet of beef |
| 3 |
| 450 |
| 20 - 30 |
| 20 - 30 |
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Back of pork |
| 2 |
| 410 - 450 |
| 30 - 40 |
| 30 - 40 |
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Back of veal |
| 2 |
| 410 - 450 |
| 30 - 40 |
| 30 - 40 |
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Back of lamb |
| 3 |
| 410 - 450 |
| 25 - 35 |
| 20 - 25 |
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Whole Fish, |
| 3/4 |
| 410 - 450 |
| 15 - 30 |
| 15 - 30 |
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