52
en-us
Tables and tips
Bratwurst (Ger-
man sausage)
Wire rack +
grill tray
3 (4)
520 (270)
Q
10*
Merguez sausage
Wire rack +
grill tray
3 (4)
480 (250)
Z
12*
Spare ribs,
pre-cooked
Wire rack +
grill tray
3 (4)
390–430
(200–220)
Q
24*
3 (4)
390–430
(200–220)
Z
24*
Spare ribs,
raw
Wire rack +
grill tray
3 (4)
430 (220)
Q
40*
Recipe tip: Place in a mixture of oil,
mustard, balsamic vinegar, honey,
garlic, Worcester sauce, tomato
purée and Tabasco sauce.
3 (4)
430 (220)
Z
30*
Chicken satay
Wire rack +
grill tray
3 (4)
480 (250)
Z
10 - 14*
Serve with satay sauce.
Halloumi cheese
(Grill cheese)
Wire rack +
grill tray
3 (4)
480 (250)
Z
5 - 8
Halloumi is a firm cheese that is
used in Turkish and Greek cuisine. It
is very well-suited for grilling.
Toasting bread
(Appliance width:
24 in / 60 cm)
Wire rack
3
390 (200)
Q
2:30 - 3
Preheat for up to 5 minutes. Stay by
the appliance so that the toast does
not brown too much. Do not grill
food with the oven door open.
Toasting bread
(Appliance width:
30 in /76 cm)
Wire rack
4
390 (200)
Q
2 - 2:30
Preheat for up to 5 minutes. Stay by
the appliance so that the toast does
not brown too much. Do not grill
food with the oven door open.
Toast Hawaii
Baking tray +
greaseproof
paper
3 (4)
375 (190)
Z
8 - 10**
Croque monsieur
Baking tray +
greaseproof
paper
3 (4)
375 (190)
Z
8 - 11**
Croutons
Baking tray
2 (3)
355 (180)
H
15*
Recipe tip: Mix fresh white bread
with olive oil, garlic and rosemary
leaves.
Do not use too much oil, and do not
pour it on until you are ready to serve
so that the bread cubes do not get
soggy. Turn several times.
Browning
meringue
Springform
cake tin
2 (3)
430–480
(220–250)
Q
4 - 5**
Stay by the appliance so that the
meringue does not brown too much.
Dried plums
wrapped in bacon
Baking tray +
greaseproof
paper
3 (4)
390 (200)
Q
8 - 10
Also tastes good with dates or apri-
cots.
Dish
Accessories Level Recommended
temperature in
°F (°C)
Type of
heating
Cooking
time in
min.
Comments
* Turn the food halfway through the cooking time.
** Brown to the level you require.
