Quantity
Grilling
Cooking time [min]
TYPE OF DISH
Pieces
[g]
Shelf posi-
tion
Temp [°C]
1st side
2nd side
Sausages
8
-
4
max.
12 - 15
10 - 12
Pork chops
4
600
4
max.
12 - 16
12 - 14
Chicken (cut in 2)
2
1000
4
max.
30 - 35
25 - 30
Kebabs
4
-
4
max.
10 - 15
10 - 12
Breast of chicken
4
400
4
max.
12 - 15
12 - 14
Hamburger
6
600
4
max.
20 - 30
-
Fish fillet
4
400
4
max.
12 - 14
10 - 12
Toasted sandwiches
4 - 6
-
4
max.
5 - 7
-
Toast
4 - 6
-
4
max.
2 - 4
2 - 3
Defrosting
TYPE OF DISH
[g]
Defrosting
time [min]
Further defrosting
time [min]
Notes
Chicken
1000
100 - 140
20 - 30
Place the chicken on an up-
turned saucer placed on a
large plate. Turn halfway
through.
Meat
1000
100 - 140
20 - 30
Turn halfway through.
Meat
500
90 - 120
20 - 30
Turn halfway through.
Trout
150
25 - 35
10 - 15
-
Strawberries
300
30 - 40
10 - 20
-
Butter
250
30 - 40
10 - 15
-
Cream
2 x 200
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in pla-
ces.
Gateau
1400
60
60
-
Preserving - Bottom Heat
Soft fruit
PRESERVE
Temperature [°C]
Cooking time until
simmering [min]
Further cooking time
at 100 °C [min]
Strawberries, blueber-
ries, raspberries, ripe
gooseberries
160 – 170
35 – 45
–
Stone fruit
11
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