17
Grilling table
The details given in the table are guidelines and apply to a
preheated grill. The values may vary depending on the type and
amount of items to be grilled.
Only place food on the grill when the preheating time has
elapsed.
Turn the food on the grill at least once.
After grilling
Only close the glass ceramic cover after the grill has cooled
down completely. Leave damp lava stones to dry completely
before you close the glass ceramic cover or else mould could
develop.
If the water is still hot when being drained, first add cold water
to cool it down! To drain the water, place a heat-resistant
container underneath the drain tap. Open the tap by turning the
lever 90° downwards. Then close the tap by turning the lever
upwards to the stop.
Automatic time limit
The automatic time limit is activated if the grill is in operation for
a long time and you do not change the setting.
Grill heating is interrupted.
”
and
‰
flash alternately in the
display.
If you touch any control, the display goes out. You can make
new settings.
A time limit is activated based on the grill setting.
Tips and tricks
■
Always preheat the grill. In this way, due to the intensive heat
radiation, a crust can form quickly and prevent the meat
juices from escaping.
■
You can brush or marinate the food with heat-resistant oil
(e.g. peanut oil) before grilling. This will improve the flavour.
Ensure that you do not use too much oil/marinade, as this
could cause the food to catch fire and generate thick smoke.
■
Do not salt meat before grilling. Otherwise, soluble nutrients
and meat juices could be lost.
■
Place the food directly on the wire rack. Do not use any
aluminium foil or grill linings.
■
Only turn the food when it can be easily removed from the
wire rack. If meat sticks to the wire rack, the fibres will be
destroyed and the meat juices will escape.
■
Do not prick meat during grilling or the meat juices will
escape.
■
Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. A harmful compound can be produced.
■
Score chops several times at the bone and in the fat layer so
that they do not bend during grilling.
■
We recommend removing the fat layer after grilling rather
than before, as otherwise the meat will lose juice and flavour.
Grilled food
Setting for grilling over lava
stones
Setting for grilling over
water bath
Grilling time in
minutes
Beef steak, medium, 2-3 cm
7 - 8
9
8 - 10
T-bone steak, rare, 3 cm
5 - 6
6 - 7
10 - 15
Pork neck steak, boned
6 - 7
7 - 8
12 - 16
Pork chops*, 2 cm
3 - 4
4 - 5
15 - 20
Lamb cutlets, rare, 2 cm
4 - 5
5 - 6
12 - 15
Chicken breast, 2 cm
4 - 5
5 - 6
15 - 20
Chicken wings, 100 g each
4 - 5
5 - 6
15 - 20
Turkey escalope, plain, 2 cm
4 - 5
5 - 6
12 - 15
Salmon steak**, 3 cm
2 - 3
3 - 4
20 - 25
Tuna steak**, 2 cm
3 - 4
4 - 5
10 - 15
Trout***, whole, 200 g
4 - 5
5 - 6
12 - 15
King prawns, 30 g each
5 - 6
6 - 7
12 - 15
Hamburgers / meatballs, 1 cm
3 - 4
4 - 5
12 - 17
Shish kebabs****, 100 g each
2 - 3
3 - 4
17 - 25
Grilled sausage, 100 g each
3 - 4
4 - 5
10 - 20
Vegetables*****
1 - 2
2 - 3
8 - 12
* Cut along the bone
** Oil the wire grilling rack
*** Oil the skin well, oil again before turning
**** Turn frequently
***** E.g. aubergines, courgettes in 1 cm thick slices, peppers in quarters
