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Roasting/Grilling Table
Description | Weight | Grill output | Time | Notes |
| (gram) | power | (min.) |
|
Fish 1) |
|
|
|
|
mackrel | GP3 | Brush with oil. Season | ||
sardines 1) | 6 pieces | GP3 | with salt and pepper | |
Meat 1) |
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|
|
Sausages 2) | GP3 |
| ||
Frozen chopped meat | 4 pieces | GP3 | Brush with oil. Season | |
2 Rumpsteak2) | 400 g each | GP3 | with salt and pepper | |
|
|
|
| |
Snacks |
|
|
|
|
Toast 2) | 4 slices | GP3 | Turn over to ensure even | |
|
|
|
| browning |
Cheese on Toast | 2 slices | GP3 | Turn all foods except pizza, | |
Toasted snacks |
|
|
| halfway through cooking |
time. |
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|
1)Place dish on turntable under grill rack to catch any liquid.
2)First
3The grill temperatures and 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. Larger, rounder pieces should be turned more often.
Fish are best placed head to tail on the wire shelf.
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