Roasting and baking charts
36
User's guide
9.2. Guidelines for grilling
□
The grill should be pre-heated for approx. 5 minutes before being used.
□
Put the meat that has been prepared onto the grid so that the heat from the grill body has a direct effect.
A clearance of 3 cm must be maintained.
□
Always place the drip pan under the food in order to collect dripping meat juices.
□
Food grilled on the grid will need to be turned.
□
The
fi
rst side will need to be grilled a little longer than the second side.
□
Since the food generally differs in shape, thickness and consistency, you should check now and then
on whether or not the meat has been cooked as required. Speci
fi
ed grilling times can thus only serve
as a guide.
Tips for ideal results
Also use a roasting thermometer for low-temperature cooking. This provides reliable information about the
core temperature inside the meat and thus also about how far the meat has been roasted.
Guidelines for grilling
Operating mode
Grill
Large-surface grill
Rack level
1 side
2 side
1 side
2 side
Type of meat
Pork
Pork chop
4
10-12
8-10
14-15
8-10
Belly
4
12-15
8-10
16-18
10-12
Pork
fi
llet
4
10-12
8-10
14-16
10-12
Frying sausages
4
8-10
6-8
12-15
10-12
Fried sausage
coils
4
10-12
8-10
10-14
9-11
Kebab
3-4
9-11
7-8
15-20
10-12
Beef
Beef
fi
llet, rare
4
6-7
5-6
8-10
6-7
Beef
fi
llet, medium
4
7-9
6-7
9-11
6-9