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| Quantity | Grilling | Cooking time [min] | |||
TYPE OF DISH | Pieces | [g] | Shelf po- | Temp | 1st side | 2nd side |
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| sition | [°C] |
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Toasted sand- | 4 - 6 | - | 4 | max. | 5 - 7 | - |
wiches |
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Toast | 4 - 6 | - | 4 | max. | 2 - 4 | 2 - 3 |
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9.6Turbo Grilling
Beef
TYPE OF DISH | Quantity | Shelf posi- | Tempera- | Time [min] | |
tion | ture [°C] | ||||
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Roast beef or fil- | per cm of | 1 | 190 - 200 1) | 5 - 6 | |
let, rare | thickness | ||||
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Roast beef or fil- | per cm of | 1 | 180 - 190 1) | 6 - 8 | |
let, medium | thickness | ||||
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Roast beef or fil- | per cm of | 1 | 170 - 180 1) | 8 - 10 | |
let, well done | thickness | ||||
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1)Preheat the oven.
Pork
TYPE OF DISH | Quantity | Shelf posi- |
| Tempera- | Time [min] |
tion |
| ture [°C] | |||
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Shoulder, neck, | 1 - 1.5 kg | 1 |
| 160 - 180 | 90 - 120 |
ham joint |
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Chop, spare rib | 1 - 1.5 kg | 1 |
| 170 - 180 | 60 - 90 |
Meat loaf | 750 g - 1 kg | 1 |
| 160 - 170 | 50 - 60 |
Pork knuckle | 750 g - 1 kg | 1 |
| 150 - 170 | 90 - 120 |
(precooked) |
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Veal |
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TYPE OF | Quantity | Shelf posi- | Temperature | Time [min] | |
DISH |
| tion |
| [°C] |
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Roast veal | 1 kg | 1 | 160 - 180 | 90 - 120 | |
Knuckle of | 1.5 - 2 kg | 1 | 160 - 180 | 120 - 150 | |
veal |
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Lamb |
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TYPE OF | Quantity | Shelf posi- | Temperature | Time [min] | |
DISH |
| tion |
| [°C] |
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Leg of lamb, | 1 - 1.5 kg | 1 | 150 - 170 | 100 - 120 | |
roast lamb |
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