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Circulated air grilling
Circulated air grilling
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is ideal for poultry or meat (e.g. joints
of pork with rind) that needs to be crispy all over.
Turn the food half to two-thirds of the way through the grilling
time.
Pierce duck and goose skin under the wings and legs to allow
the fat to run out and crisp up on the outside.
Depending on the type of food you are grilling, the cooking
compartment may become very dirty when you grill food on the
wire rack using circulated air grilling. You should therefore
clean the cooking compartment each time you use it so that the
dirt does not become burnt on.
The figures in the table are given as a guide, and apply to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
Set the lower of the specified temperatures the first time. The
lower temperature will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed.The recommended standing
time is not included in the grilling times specified.
The figures apply to food placed in a cold oven and to meat
taken directly from the refrigerator.
Full-surface grilling
For grilling large quantities of flat (i.e. thin) items, use the full-
surface grill
$
.
For grilling small quantities of flat (i.e. thin) items, use the
centre-area grill
%
. Place the food to be grilled in the centre of
the wire rack. You will save energy by using the centre-area
grill.
Brush the items to be grilled with a little oil according to taste.
Turn the food half to two-thirds of the way through the grilling
time.
The figures in the table are given as a guide.The values may
vary depending on the type and amount of food to be grilled.
They apply to food placed in a cold oven and to meat taken
directly from the refrigerator.
Grilled food
Shelf position
Temperature in °C
Grilling time in minutes
Sirloin, medium (1.5 kg)
1
210 - 230
40 - 60
Leg of lamb, boned, medium
1
190 - 210
120 - 150
Pork
Joint of pork with rind
1
170 - 190
130 - 140
Pork knuckle
1
180 - 200
150 - 180
Poultry (not stuffed)
Chicken halves, 1-2 halves
1
200 - 220
40 - 50
Chicken, whole, 1-2 chickens
1
200 - 220
50 - 70
Duck, whole, 2-3 kg
1
180 - 200
90 - 120
Goose, whole, 3-4 kg
1
150 - 170
140 - 160
Grilled food
Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Notes
Sausages
3
250
10 - 14
Prick skins
Vegetables
3
275
15 - 20
Toast with topping
2
220
10 - 15
The shelf position should be adapted to the height of
the topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
3
275
14 - 18
Steak, well-done (2 cm thick)
3
275
18 - 22
Beef
Fillet steaks (3 - 4 cm thick)
3
275
18 - 22
The grilling time can be increased or shortened
depending on how well-done the meat should be
Tournedos
3
275
15 - 18
Lamb
Fillets
3
275
8 - 12
The grilling time can be increased or shortened
depending on how well-done the meat should be
Chops
3
275
10 - 15
Poultry
Chicken drumsticks
2
250
30 - 40
Piercing the skin will prevent blisters from forming dur-
ing grilling
Small chicken portions
2
250
25 - 35