55
All-round grilling
4
All-round grilling is particularly suitable for grilling poultry and
meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This 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 rest time
is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Radiant grilling
For grilling large quantities of flat items, use the
+
full-surface
grill.
For grilling small quantities of flat 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 grilling items half to two-thirds of the way through the
grilling time.
The details given in the table are guidelines. The values may
vary depending on the type and amount of items to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Grilled food
Shelf position
Temperature in°C
Grilling time in minutes
Sirloin, medium
2
220 - 240
40 - 50
Leg of lamb, boned, medium
2
170 - 190
120 - 150
Pork
Joint of pork with rind
2
170 - 190
140 - 160
Pork knuckle
2
180 - 200
120 - 150
Poultry (not stuffed)
Chicken halves, 1 - 2 halves
2
210 - 230
40 - 50
Chicken, whole, 1 - 2 chickens
2
200 - 220
60 - 80
Duck, whole, 2 - 3 kg
2
180 - 200
90 - 120
Goose, whole, 3 - 4 kg
2
150 - 170
130 - 160
Grilled food
Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Notes
Sausages
4
250
10 - 14
Lightly score skins
Vegetables
4
270
15 - 20
Toast with topping
3
220
10 - 15
The shelf position should be adapted to the height of
the topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
4
270
12 - 15
Steak, well-done (2 cm thick)
4
270
15 - 20
Beef
Fillet steaks (3 - 4 cm thick)
4
270
15 - 20
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
Tournedos
4
270
12 - 15
Lamb
Fillets
4
270
8 - 12
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
Chops
4
270
10 - 15
Poultry
Chicken legs
3
250
25 - 30
Pricking the skin can prevent blistering during grilling
Small chicken portions
3
250
25 - 30
Fish
Steaks
4
220
15 - 20
The pieces should be of equal thickness
Chops
4
220
15 - 20
Whole fish
3
220
20 - 25
