Operating Instructions
Grilling Table
| Food | Shelf Level | Grilling Time | |
| from down | minutes each side | ||
|
|
| ||
Bacon rashers |
|
| 4. | |
Beef burgers |
|
| 4. | |
|
|
|
|
|
Chicken joints |
|
| 4. | |
Chops: |
| Lamb | 4. | |
|
| Pork | ||
|
|
| ||
Fish: |
| Whole trout |
| |
|
| Hering | 4. | |
|
| |||
|
| Fillet plaice/cod |
| |
|
|
|
| |
Kebabs |
|
| 4. | |
Kidneys: |
| Lamb/pig | 4. | |
Liver: |
| Lamb/pig | 4. | |
Sausages |
|
| 4. | |
|
| (turn as required) | ||
|
|
|
| |
Steaks: |
| rare |
| |
|
| medium | 4. | |
|
| well |
| |
|
|
|
|
|
50