Kuppersbusch CBM 6550.0, Instructions For Use And Fitting, Page: 37 / 72

Roasting and baking charts
User's guide 37
T-bone steak
(browned
beforehand)
2 180** 2
180-
200**
1,000 6
Poultry
Chicken 2 180 2
180-
200
2 180-200 1,000 60
Duck 2 170 2
170-
190
2 170-190 1,500 75
Goose 1 or 2 160 1 or 2
170-
190
1 or 2 170-190 3,000 120
Turkey 1 or 2 160 1 or 2
170-
190
1 or 2 170-190 5,000 180
Fish
Whole fi sh 2 200 2
200-
220
1,000 35
8.3. 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.