24
Tips for grilling
Grilling should be carried out with the oven door closed.
Grilling tables indicate the recommended temperature, guide levels and grilling times, which may vary
according to the weight and quality of meat
Grill element should be pre-heated for 3 minutes.
Oil the grill grid before placing food on it
，
to avoid food sticking to the grid.
Place the meat upon the grid, then place the grid upon the grease interception pan. Insert both trays into
the oven guides.
Turn the meat round after half of the grilling time has expired. Thinner slices will require only one turn, for
larger chunks you might need to repeat the procedure. Always use barbecue tongs to avoid losing excessive
juice from meat.
Dark beef meat is grilled quicker than lighter pork or veal.
Clean the grill, the oven and the accessories each time after use.
Grill table
Type of meat for grill Weight
(in grams)
Guide level
(from bottom
up)
Temp
（
℃
）
Grill time
(in
min.)
Meat and sausages
2 beefsteaks, rare
400
5
240
14-16
2beefsteaks, medium 400
5
240
16-20
2 beefsteaks, well
done
400
5
240
20-23
2 pork chops
400
5
240
20-23
2 veal stakes
700
5
240
19-22
4 lamb cutlets
700
5
240
15-18
4 grill sausages
400
5
240
9-14
2 slices meat cheese
400
5
240
9-13
1 chicken, halved
1400
3
240-250
28-33(1.side)
23-28(2.side.)
Fish
Salmon fillets
400
4
240
19-22
Fish in aluminum foil 500
4
230
10-13
Toast
4 slices of white bread 200
5
240
1,5-3
2 slices of whole meal 200
5
240
2-3
Toast sandwich
600
5
240
4-7
Meat/poultry
Chicken
1000
3
180-200
60-70
Pork roast
1500
3
160-180
90-120
Pork knuckle
1000
3
160-180
120-160
Roast beef/ beef fillet 1500
3
190-200
40-80
