Instructions for use, installation and connection
20
Grill table
Type of meat for
grill
Weight
(in
grams)
Guide level
(from bottom
up)
Temp.
(°C)
Temp.
(°C)
Grill time
(in min.)
Meat and sausages
2 beefsteaks, rare
400
5
250
-
7-9
2 beefsteaks,
medium
400
5
250
-
10-14
2 beefsteaks, well
done
400
5
250
-
16-20
2 pork scrag fillets
350
5
240
-
18-20
2 pork chops
400
5
240
-
18-20
2 veal staeks
700
5
240
-
16-20
4 lamb cutlets
700
5
240
-
10-14
4 grill sausages
400
5
240
-
8-12
2 slices of meat
cheese
400
5
240
-
7-10
1 chicken, halved
1400
3
-
210-220 28-33 (1. side)
23-28 (2. side)
Fish
Salmon fillets
400
4
240
-
8-12
Fish in aluminium foil
500
4
-
220
10-13
Toast
4 slices of white
bread
200
5
240
-
1-2
2 slices of wholemeal
200
5
240
-
1-2.5
Toast sandwich
600
5
240
-
1.5-3
Meat/poultry
Duck
2000
1
-
150-170
80-100
Chicken
1000
3
-
160-170
60-70
Pork roast
1500
3
-
140-160
90-120
Pork scrag
1500
3
-
140-160
100-180
Pork knuckle
1000
3
-
140-160
120-160
Roastbeef/beef fillet
1500
3
-
170-180
40-80