Cooking times in the tables do not include
Cooking Chart- Grilling | - |
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| Grilling | Cooking time in | ||||
TYPE OF DISH |
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| Pieces | g. |
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| temp.°C | 1st side |
| 2nd side |
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Fillet steaks | 4 | 800 |
| 3 |
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| 250 | 12~15 |
| 12~14 |
4 | 600 |
| 3 |
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| 250 | 10~12 |
| 6~8 | |
Sausages | 8 | / |
| 3 |
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| 250 | 12~15 |
| 10~12 |
Pork chops | 4 | 600 |
| 3 |
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| 250 | 12~16 |
| 12~14 |
Chicken (cut in two) | 2 | 1000 |
| 3 |
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| 250 | 30~35 |
| 25~30 |
Kebabs | 4 | / |
| 3 |
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| 250 | 10~15 |
| 10~12 |
Chicken (breast) | 4 | 400 |
| 3 |
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| 250 | 12~15 |
| 12~14 |
Hamburger* | 6 | 600 |
| 2 |
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*Preheat 5’00'’ |
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Fish (fillets) | 4 | 400 |
| 3 |
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| 250 | 12~14 |
| 10~12 |
Sandwiches | 4~6 | / |
| 3 |
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| 250 | 5~7 |
| / |
Toast | 4~6 | / |
| 3 |
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| 2~3 |
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Cooking Chart- Thermal grilling 
With thermal grilling select a maximum temperature of 200°C.
TYPE OF DISH | Quantity | Shelf | Temp. | Cooking time (minutes) | |
| (gr.) | level |
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Rolled joints (turkey) | 1000 | 3 | 200 | 30 ~ 40 | 20 ~ 30 |
Chicken (cut in two) | 1000 | 3 | 200 | 25 ~ 30 | 20 ~ 30 |
Chicken legs | — | 3 | 200 | 15 ~ 20 | 15 ~ 18 |
Quail | 500 | 3 | 200 | 25 ~ 30 | 20 ~ 25 |
Vegetable gratin | — | 3 | 200 | 20 ~ 25 | — |
St. Jacques shells | — | 3 | 200 | 15 ~ 20 | — |
Mackerel | — | 3 | 200 | 15 ~ 20 | 10 ~ 15 |
Fish slices | 800 | 3 | 200 | 12 ~ 15 | 8 ~ 10 |
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These charts are intendedasaguideonly.Itmaybenecessarytoincreaseordecreasethetemperaturetosuit yourindividualrequirements.Onlyexperiencewillenableyoutodeterminethecorrectsettingforyourpersonal
requirements.
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