20Helpful hints and tips
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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Food to be gril- |
|
| Shelf position |
| Temperature |
| Time in min. |
| ||||||||||
| led |
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
| 1st side |
|
| 2nd side | |||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Roast beef |
|
|
| 2 |
|
| 210 - 230 |
| 30 - 40 |
|
|
|
|
| 30 - 40 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Filet of beef |
|
|
| 3 |
|
| 230 |
| 20 - 30 |
|
|
|
|
| 20 - 30 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Back of pork |
|
|
| 2 |
|
| 210 - 230 |
| 30 - 40 |
|
|
|
|
| 30 - 40 | |||
| Back of veal |
|
|
| 2 |
|
| 210 - 230 |
| 30 - 40 |
|
|
|
|
| 30 - 40 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Back of lamb |
|
|
| 3 |
|
| 210 - 230 |
| 25 - 35 |
|
|
|
|
| 20 - 25 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Whole Fish, |
|
|
| 3/4 |
|
| 210 - 230 |
| 15 - 30 |
|
|
|
|
| 15 - 30 | |||
|
|
|
|
|
|
|
|
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
| Fast Grilling |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Food to be grilled |
|
| Shelf position |
|
|
|
| Time in min. |
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
|
|
|
|
| 1st side |
|
|
|
| 2nd side | |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
| Burgers |
|
| 4 |
|
|
|
| 8 - 10 |
|
|
|
| 6 | - 8 | ||||
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
| Pork fillet |
|
| 4 |
|
|
|
| 10 | - 12 |
|
|
|
| 6 - 10 | ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Sausages |
|
| 4 |
|
|
|
| 10 | - 12 |
|
|
|
| 6 | - 8 | |||
|
|
|
|
|
|
|
|
|
|
|
| ||||||||
| Fillet steaks, veal steaks |
| 4 |
|
|
|
| 7 - 10 |
|
|
|
| 6 | - 8 | |||||
| Toast 1) |
|
| 5 |
|
|
|
| 1 | - 3 |
|
|
|
| 1 | - 3 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Toast with topping |
|
| 4 |
|
|
|
| 6 | - 8 |
|
|
|
|
| - | |||
| 1) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Pizza Setting |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
| |||||||||||
| Type of baking |
|
| Shelf position |
|
| Temperature °C |
|
| Time Min. | |||||||||
|
|
|
|
|
|
|
|
|
|
|
|
| |||||||
| Pizza (thin crust) |
|
| 2 |
|
|
|
| 200 - 230 1)2) |
|
|
|
| 15 | - 20 | ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Pizza (with a lot of |
|
| 2 |
|
|
|
| 180 | - 200 |
|
|
|
| 20 | - 30 | |||
| topping) |
|
|
|
|
|
|
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Tarts |
|
| 1 |
|
|
|
| 180 | - 200 |
|
|
|
| 40 | - 55 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Spinach flan |
|
| 1 |
|
|
|
| 160 | - 180 |
|
|
|
| 45 | - 60 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Quiche Lorraine |
|
| 1 |
|
|
|
| 170 | - 190 |
|
|
|
| 45 | - 55 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Swiss Flan |
|
| 1 |
|
|
|
| 170 | - 190 |
|
|
|
| 45 | - 55 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Apple cake, covered |
|
| 1 |
|
|
|
| 150 | - 170 |
|
|
|
| 50 | - 60 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||||||
| Vegetable pie |
|
| 1 |
|
|
|
| 160 | - 180 |
|
|
|
| 50 | - 60 | |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|