CONSTRUCTA CF231250, Instruction Manual

Page: 10 / 36

10
10
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Surface grilling
For large amounts of flat grill items, use the
+
full-surface grill
(figure A).
For small amounts of flat grill items, use the
(
centre-area grill.
Place the food to be grilled in the centre of the wire rack
(figure B). You will save energy by using the centre-area grill.
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
You can influence the grilling result by changing the position of
the wire rack.
Note:
Always use the
¾
universal pan in the standard
position (not the other way up).
Grilled food Shelf height 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 (unstuffed)
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 1 150 - 170 130 ­ 160
Wire rack
position
Use
¾
Place the stepped wire rack in the universal pan
with the step pointing downwards: suitable for grill
items that should be well-done
½
Place the stepped wire rack in the universal pan
with the step pointing upwards: suitable for grill
items that should be rare to medium
Grilled food Shelf
height
Tempera-
ture in °C
Grilling time
in minutes
Notes
Sausages 4 250 10 - 14 Prick skins
Vegetables 4 270 15 - 20
Toast with topping 3 220 10 ­ 15 The shelf height should be adapted to the height of
the topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
4 270 12 - 15 The cooking result can be influenced by the position
of the wire rack
Steak, well-done (2 cm thick) 4 270 15 - 20
Beef
Fillet steaks, (3 - 4 cm thick) 4 270 15 - 20 The grilling time can be increased or shortened
depending on how well-done the meat should be
Tournedos 4 270 12 - 15
Lamb
Fillets 4 270 8 - 12 The grilling time can be increased or shortened
depending on how well-done the meat should be
Chops 4 270 10 ­ 15
Poultry
Chicken drumsticks 3 250 25 - 30 Piercing the skin will prevent blisters from forming
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