422686
Cooking table - Large grill
Type of food
Weight
(g)
Guide
level (from
bottom)
Tempera-
ture (°C)
Temperature
(°C)
Cooking time
(min)
Meat and sausages
4 beef loin chops, rare
180g/pc
4
240
-
14-16
4 beef loin chops, medium
“
4
240
-
16-20
4 beef loin chops, well done
“
4
240
-
18-21
4 pork neck chops
“
4
240
-
19-23
4 cutlets
“
4
240
-
20-24
4 veal steaks
“
4
240
-
19-22
6 lamb cutlets
100g/pc
4
240
-
15-19
8 grill sausages
100g/pc
4
240
-
11-14
3 pcs of meatloaf
200g/pc
4
240
-
9-15
1/2 chicken
600g
2
-
180-190
25 (1.side)
20 (2. side)
Fish
Salmon slices
600
3
240
-
19-22
4 trout
200g/pc
2
-
170-180
45-50
Toasted bread
6 slices white bread
/
4
240
-
1,5-3
4 slices of mixed
fl
our bread
/
4
240
-
2-3
Toasted sandwich
/
4
240
-
3,5-7
Meat / poultry*
Duck*
2000
2
210
150-170
80-100
Chicken*
1500
2
210-220
160-170
60-85
Pork roast
1500
2
-
150-160
90-120
Pork shoulder
1500
2
-
150-160
120-160
Pork joint
1000
2
-
150-160
120-140
Roastbeef / beef loin
1500
2
-
170-180
40-80
Vegetables au gratin **
Cauli
fl
ower, kale
750
2
-
210-230
15-25
Asparagus
750
2
-
210-230
15-25
Note:
the guide level refers to the grid on which you place the meat; in the section meat/poultry, the
guide level refers to the deep tray, while with chicken, it refers to the grid.
When cooking meat in a tray, make sure there is enough liquid in the tray to prevent the meat from
burning; approximately halfway through the cooking progress, turn the chunk of meat around. When
grilling meat on the grid, insert the deep tray into the
fi
rst or second guide; this way, it will serve as a
drip tray (see tips on grilling meat).
Recommendation:
Dry the trout with a paper towel. Put some parsley, salt, and garlic into the
fi
sh
abdomen, oil it from the outside, and place it on the grid. Do not turn during grilling.
* This type of meat can also be prepared on a roast spit (see instructions for spit roasting).
** Vegetables are
fi
rst partly cooked and covered in béchamel sauce and grated cheese. Use the
smaller glass baking tray and place it on the grid.
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