APPLICA
TION
39
Oven levels
When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
Dark meat such as beef, game and mutton will
brown more quickly than light meat, such as
veal, pork and poultry. Light meat and fish
filets will not be as brown on the outside, even
when they are done to juicy perfection on the
inside.
Smoke
Smoke caused by burning grease will often
develop when meat is grilled directly on the
rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill rack.
This will, of course, result in increased
condensation.
Table for grilling
Grill meat
Temp.
Ridge
Temp.
Ridge
Time in
°C
level
*
°C
level
*
min.
Thin items to be grilled
Steak
180 - 200
4
10 - 12
Schnitzel/chops
180 - 200
4
12 - 16
Meatballs
180 - 200
3
14 - 18
Bratwurst
180 - 200
3
16 - 20
Fillet of fish
180 - 200
4
14 - 16
Toast
180 - 200
4
2 - 4
Toast sandwich
180 - 200
3
2 - 4
Kebab
180 - 200
4
6 - 10
Thicker items to be grilled
Chicken, approx.1 kg
200
3
50 - 60
Rolled meat, approx. 1 kg
200
2
50 - 60
Casseler rib
200
2
60 - 70
The figures in this table are guidelines.
*
shelf height from the bottom
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