46
Grilling times depend on the size,
fat marbling, quantity and
temperature of the food to be
grilled.
Fish and white meat (poultry, veal
and pork) will not take as
pronounced a colour as dark meat
(beef and game). Grilling oil and
grilling spices will give a better
colour but increase the risk of
burning the food. Better results are
obtained if the food to be grilled is
not taken directly from the
refrigerator.
Settings - grilling
3-4
3-4
2-3
2-3
3-4
2-3
3
3-4
250
250
250
250
250
250
250
250
2nd side
4-6
5-6
6-8
15-20
1-2
15-20
5
1-2
Mins
Mins
Grilling
Pork chop
Lamb chop
T-bone steak (2-4 cm)
Chicken pieces
Sausages
Spareribs (pre-boiled 20
min)
Fish (cod or salmon steaks)
Toast
1st side
7-9
7-10
7-10
20-25
3-4
15-20
10
2-3
˚C
You can grill more gently by moving the grid one rail down in
the oven. Grilling times will be longer.
Mins
Mins
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