6
FOOD
TEMP. SET-
TING
GRILL POSI-
TION
TIME
REMARKS AND TIPS
Pork Chops (1)
max
2
6’-8’
Pork chops should be of even thickness.
Hamburger (2)
max
2
3’-5’
Wait 2-3’ before opening the plate, otherwise the burgers
will break up.
Steak (1)
med
2
2’-3’
Meat cooked rare in time indicated
Pork steak (1)
max
2
2’-3’
Meat cooked rare in time indicated
Spare ribs (3)
max
1
15’-18’
Turn ribs after 10’
Liver (2)
med
2
2’-3’
Clean liver thoroughly
Kebabs (3)
max
1
8’-10’
Turn after 4-5’
Chicken (1 kg)
med
2
75’-80’
Cut open in half, do not turn
Sausage (3)
max
2
3’-5
Cut in half
Fresh sausage (2)
max
2
4’-6’
Cut in half
Salmon trout fillet (1)
med
1
16’-20’
Grease the plate and turn halfway through cooking
Salmon steak (1)
med
1
16’-20’
Grease the plate and turn halfway through cooking
Sole (1)
med
1
18’-22’
Grease the plate and turn halfway through cooking
Eggplant
(6 slices)
med
2
6’-8’
Slice evenly
Zucchini
(7 slices)
med
2
6’-8’
Slice evenly
1 pepper/capsicum
(quarters)
med
2
6’-8’
Close the grill plates and press down
Onions (sliced)
med
2
6’-8’
Slice evenly
Polenta (slices)
med
2
20’-25’
Cut into 1.5 cm (1/2 inch) thick slices. Leave to cook with pla-
tes closed for 15’
Filled bread rolls
med
2
3’-9’
Use soft rolls
Toasted
sandwich/Panini
med
2
2’-3’
Place only half a cheese slice in each sandwich as it tends to
spill as it melts.
