Grilling
140
Grilling chart
Settings
Other
|
Fan Grill
Temperature: see chart
Duration: see chart
The chart below is a suggested guide only. Temperatures are approximations and
must be varied according to the thickness and preparation of the meat. Personal
taste and size of serves will vary times and temperatures. We recommend you
monitor cooking results for best outcomes.
Food
[°C]
[min.]
Meat
Chicken breast fillet
200
2–3
14–18
Chicken satays
200
3
12–15
Whole butterflied chicken
200
1
35–40
Kebabs and satays (red meat)
200
3
12–15
Lamb back straps
220
3
8–10
Lamb loin chops
190
3
12–16
Lean beef fillet steak
220
3
6–12
Lean thin sausages
180
3
8–10
Thick sausages
180
3
15–20
Fish
Oily fish
200
3
8–12
Thick fish fillets, cutlets or steaks
200
3
10–15
Thin white fish fillets
220
3
6–10
Vegetables
Potato wedges or small roast potatoes
220
2
20–25
Vegetables, capsicum, zucchini, sweet
potato, eggplant
200
3
12–15
Temperature,
Shelf level,
Duration
Summary of Contents for DGC 7440
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