Roasting and baking charts
User's guide
39
Beef
fi
llet
2
160 /
90*
2
160 /
100*
1,200
30
Veal / lamb
Lamb roast
2
160
2
170-
180
1,000
140
Roast veal
2
160
2
170-
180
1,000
90
Steak
Rump steak
(browned
beforehand)
2
120**
2
120**
300
10
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
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.
