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Cooking Chart - Grilling
A general guide to cooking times is given below but these times may vary slightly depending on the thickness and quantity of food being cooked.
Quantity Grams | Pieces |
8004
6004
8008
5008
7004
5004
5006
6
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| GRILL - INNER GRILL |
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TYPE OF FOOD |
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| Temp. | cooking time (in mins) * |
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| minutes | level |
| °C |
| 1st side | 2nd side | |
Beef fillets | - | 4 |
| 250 |
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Pork chops | - | 4 |
| 250 |
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Spare ribs | - | 4 |
| 250 |
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Sausages | - | 4 |
| 250 |
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Kebabs | - | 4 |
| 250 |
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Chicken breasts | - | 4 |
| 250 |
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Sole | - | 4 |
| 250 |
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Toast bread | - | 4 |
| 250 |
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Quantity Grams | Pieces |
1000 | 2 |
8004
1000 2
8001
5002
5004
| 4 |
| 9 |
600 | 2 |
800 | 4 |
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| THERMAL GRILLING |
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TYPE OF FOOD |
| Select a maximum temperature of 200°C | |||||
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| shelf | Temp. |
| cooking time in (mins) * | |||
| minutes | level | °C |
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| 1st side | 2nd side |
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Beef | - | 3 | 180 |
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Rolled joints {PorkLamb |
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Quartered chicken | - | 3 | 200 |
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Chickens | - | 3 | 190 |
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Guinea fowl | - | 2 | 180 |
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Pigeons | - | 3 | 180 |
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Quail | - | 3 | 200 |
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Vegetable gratin | - | 3 | 200 |
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Toasted sandwiches | - | 3 | 200 |
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St. Jacques shells | - | 3 | 200 |
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Mackerel | - | 3 | 200 |
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Fish slices | - | 3 | 200 |
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(*) Food should be turned during cooking using these times as a guide
The times quoted above are given as a guide and should be adjusted to suit personal taste.
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