10
en
Table of settings and tips
Table of settings and tips
Table of settings and tips
Food
Grill setting Grilling time
Comments
Meat and poultry
Beef steak, medium, 2–3 cm
12
4–6 mins each
side
Veal cutlet, 2 cm
10–11
6 mins each side
Kebab skewers, 100 g each
8–9
12–15 mins
Turn several times
Lamb cutlet, rare, 2 cm
10–11
6 mins each side
Pork neck steak, 2 cm
10–11
6–8 mins each
side
Grilled sausage, 50–100 g
9–10
10–15 mins
Turn several times
Hamburger, 1 cm
9–10
12–15 mins
Turkey steaks, 2 cm
9–10
12–15 mins
Chicken wings, 100 g each
9
15–20 mins
Turn several times
Fish and seafood
King prawns
9–10
6–8 mins
Use shell-on prawns, raw or cooked.
Lobster, precooked
10–11
7–15 mins
Salmon steak, 3 cm
7–8
10–15 mins
Tuna steak, 3 cm
8–9
7–10 mins
Fish fillet, 2 cm
7–8
6–8 mins
For example, halibut, John Dory, perch, monkfish, cod
Coat the fish fillet with oil to prevent the skin from sticking
to the wire rack.
Trout, whole, 200 g
9–10
12–15 mins
Coat the trout with oil or lightly coat it with flour to prevent
the skin from sticking to the wire rack.
Side dishes
Vegetables
8–9
10–12 mins
For example, sliced courgette and aubergine, quartered
peppers
Mushroom caps
9–10
6–8 mins
Fruit
6–7
5–10 mins each
side
For example, peach or pear halves, sliced pineapple
Roasting using the cast iron roasting pan
Pancakes
7–8
1–2 mins each
side
Mushroom pan, 250 g
11–12
5–7 mins
Scrambled eggs, 300 g
8–9
5–6 mins
Fried potatoes, 500 g
11–12
10–12 mins
Minced meat, 400 g
11–12
5–6 mins
Stir-fried vegetables, 400 g
9–10
6–8 mins
Roughly diced, e.g. peppers, onions, carrots, courgettes
11
Table of settings and tips
en
Tips for cooking and roasting
▯
The values given in the table of settings are only a
guide; you may need more or less heat depending
on the type and state of the food.
▯
Always preheat the grill until the heating signal
goes out. The intense heat radiation enables a crust
to form quickly and prevent meat juice from
escaping.
▯
Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil). This improves the
flavour. Take care not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
▯
Do not salt the meat before grilling. Otherwise
soluble nutrients and meat juice may escape.
▯
Place the food you want to grill directly on the wire
rack. Do not use aluminium foil or grill trays.
▯
Only turn the items on the grill over when they lift
off the wire rack easily. If meat sticks to the grill,
the fibres will be destroyed and meat juice will
escape.
▯
Do not pierce the meat while grilling it, otherwise
meat juice may escape.
▯
Cured meat such as ham and smoked pork chops
are not suitable for grilling. This can produce a
compound that is harmful to health.
▯
Score chops on the bones and in fatty layers
several times so that they do not curl up.
▯
Remove fatty layers after grilling rather than before,
otherwise the meat will lose juice and flavour.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
▯
Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
▯
You can parboil vegetables that take a long time to
cook (e.g. corn on the cob, potatoes) before
placing them on the grill.
▯
Grill fillets of fish on the skin side first. Coat the
skin with oil or dust with flour to prevent it from
sticking to the wire rack.
▯
Fish with firm meat is particularly suitable for
grilling on the wire rack (e.g. salmon, tuna,
monkfish).
▯
Serve grilled food hot. Do not keep it warm, or it will
go tough.
▯
The grilling surface is hotter in the centre than in
the edge area. Particularly if you are grilling food
with different cooking times and temperature
requirements at the same time, you can arrange the
food optimally on the grill surface.
To do this, you can of course also use the two grill
zones on different height levels. Rule of thumb: The
thinner the grilled food, the higher the temperature
and the shorter the cooking time.
