Grilling table
Dish | Level* | Pre- | Temp. | Grill | Grill and hot air |
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| 1. side | 2. side | 1. side | 2. side | time [min] | |
Sliced pork belly | 3 | X | 6 | 4 | 5 | 5 |
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Kebab | 3 | X | 190 |
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| 8 | 8 |
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Fried sausage | 3 | X | 200 | 5 | 4 |
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Merguez (grilled sausage) | 3 | X | 200 |
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| 6 | 6 |
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Roast chicken** | 2 |
| 180 |
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| 30 | 30 |
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Leg of chicken | 3 | X | 180 | 20 | 20 | 15 | 15 |
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Spare ribs | 3 | X | 15 | 15 | 12 | 12 |
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Leg of pork*** | 2 | X | 150/200 |
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Trout | 3 | X | 8 | 8 |
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Vegetable kebabs | 3 | X | 200 | 7 | 7 |
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Shrimp kebab | 3 | X | 175 | 7 | 7 |
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Preparing au gratin |
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Toasted sandwich | 3 | X | 190 |
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Crème caramel**** | 4 |
| 250 |
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Crème brulée**** | 4 |
| 250 |
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Cake with meringue**** | 3 | X | 200 |
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Important: only ever grill with the oven door closed.
You are advised to place the grilling tray in the lowest level to collect dripping fat.
*Level from below
**In the case of appliances featuring a rotary spit, you are advised to use the spit in the grill mode.
***Do not turn the leg of pork. Set the temperature high for the last
****You should bake this dish au gratin until it has reached the level of browning you require.
Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold.
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