22
1000 2
Rolled joints - 4 180 30-40 20-30
800 4 Quartered chicken - 4 200 25-30 15-20
1000 2 Chickens - 4 190 30-35 25-30
800 1 Guinea fowl - 3 180 35-40 30-35
500 2 Pigeons - 4 180 35-40 30-35
500 4 Quail - 4 200 25-30 20-25
Vegetable gratin - 4 200 15-25 -
4 Toasted sandwiches - 4 200 3-5 1-2
9 St. Jacques shells - 4 200 15-20 -
600 2 Mackerel - 4 200 10-20 6-8
800 4 Fish slices - 4 200 10-15 8-10
800 4
Beef fillets - 5 250 8-10 4-6
600 4 Pork chops - 5 250 8-10 5-8
800 8 Spare ribs - 5 250 6-8 4-6
500 8 Sausages - 5 250 8-10 4-6
700 4 Kebabs - 5 250 10-12 5-7
500 4 Chicken breasts - 5 250 10-12 5-7
500 6 Sole - 5 250 6-8 4-6
6 Toast bread - 5 250 3-4 1-2
(*) 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.
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with little oil
or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
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.
Hints and Tips
i
pre-heat
minutes shelf
level Temp
.
°C
TYPE OF FOOD
THERMAL GRILLING
Select a maximum temperature of 200
°
C
cooking time in (mins) *
1st side 2nd side
Beef
Lamb
Pork
{TYPE OF FOOD
GRILL - INNER GRILL
Quantity
Gr.
Pieces
pre-heat
minutes shelf
level Temp
.
°C
cooking time (in mins) *
1st side 2nd side
Quantity
Gr.
Pieces