24
Table - cooking - electric grill
The values in the table apply to dishes placed in a cold oven.
Tips for roasting and grilling
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Dish
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill
setting
Cooking time
in minutes
Meat
Steaks, (6 pieces, 3 cm thick)
1,0 kg
Wire rack
3
(
230
30-40
Hamburgers (9 slices)
250 g
Wire rack
3
(
230
15-25
Sausages (12 pieces)
350 g
Wire rack
3
(
230
20-30
Joint of veal*
1,0 kg
Enamelled tray,
round
1
%
190-210
90-110
Leg of lamb, boned*, medium
1,5 kg
Enamelled tray,
round
1
4
160-180
110-130
Poultry
Chicken drumsticks (4 pieces)
750 g
Wire rack
2
4
230
50-60
Chicken, whole
1,6 kg
Wire rack
1
%
200-220
70-80
Fish
Fish, whole (2 pieces)
1.0 kg
Wire rack
2
(
230
30-40
Fish fillets (4 pieces)
0.5 kg
Wire rack
2
(
230
30-40
Toast
Toasts, browned (9 slices)
-
Wire rack
3
(
230
5-7
Toasts with filling, browned from
above (9 slices)
-
Wire rack
3
(
230
7-10
* Insert the wire rack at the level indicated and place the tray in the centre of the wire rack.
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Dish
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Chips
Enamelled tray, round
2
%
200-220
30-40
Pizza
Wire rack
1
%
200-220
15-20
