31
Grilling table
Dish
Level*
Pre-
Temp.
Grill
Grill and hot air
Total
heat
°C
minutes
minutes
cooking
1. side
2. side
1. side
2. side
time
[min]
Sliced pork belly
3
X
180-200
6
4
5
5
Kebab
3
X
190
8
8
Fried sausage
3
X
200
5
4
Merguez (grilled sausage)
3
X
200
6
6
Roast chicken**
2
180
30
30
Leg of chicken
3
X
180
20
20
15
15
Spare ribs
3
X
180-200
15
15
12
12
Leg of pork***
2
X
150/200
50-60
Trout
3
X
180-200
8
8
Vegetable kebabs
3
X
200
7
7
Shrimp kebab
3
X
175
7
7
Preparing au gratin
Toasted sandwich
3
X
190
5-7
Crème caramel****
4
250
Crème brulée****
4
250
Cake with meringue****
3
X
200
Important: only ever grill with the oven door closed.
You are advised to place the grilling tray in the lowest level to collect dripping fat.
*
Level from below
**
In the case of appliances featuring a rotary spit, you are advised to use the spit in the grill mode.
*** Do not turn the leg of pork. Set the temperature high for the last 15-20 minutes.
**** You should bake this dish au gratin until it has reached the level of browning you require.
Note:
the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.
Summary of Contents for EB 295
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