16
Radiant grilling
For grilling large quantities of flat items, use the
+
Full-surface
grill (Fig. A).
For grilling small quantities of flat items, use the
(
Centre-area
grill. Place the food to be grilled in the centre of the wire rack
(Fig. B). You will save energy by using the centre-area grill.
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
You can influence the grilling result by changing the type or
position of the wire rack.
Note:
Always use the universal pan in the standard position
(not the other way up).
Full-surface grill table
+
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Grilled food
Shelf height
Temperature in °C
Grilling time in minutes
Sirloin, medium (1.5 kg)
2
220 - 240
40 - 50
Leg of lamb, boned, medium
2
170 - 190
120 - 150
Pork
Joint of pork with rind
2
170 - 190
140 - 160
Pork knuckle
2
180 - 200
120 - 150
Poultry (unstuffed)
Chicken halves (1 or 2 halves)
2
210 - 230
40 - 50
Chicken, whole (1 or 2 chickens)
2
200 - 220
60 - 80
Duck, whole (2 - 3 kg)
2
180 - 200
90 - 120
Duck breast
3
230 - 250
30 - 45
Goose, whole (3
4 kg)
1
150 - 170
130 - 160
Goose breast
2
160 - 180
80 - 100
Goose leg
2
180 - 200
50 - 80
$
%
Wire rack posi-
tion
Use
Place the stepped wire rack in the universal
pan with the step pointing downwards: suita-
ble for items that should be well-done
Place the stepped wire rack in the universal
pan with the step pointing upwards: suitable
for items that should be rare to medium
Grilled food
Shelf
height
Tempera-
ture in °C
Grilling time
in minutes
Notes
Toast with topping
3
220
10 - 15
The shelf height should be adapted to the height of
the topping
Vegetables
4
‚Ÿ£
15 - 20
Sausages
4
250
10 - 14
Prick skins
Pork
Fillet steaks, medium-sized
(3 cm thick)
4
‚Ÿ£
12 - 15
The cooking result can be influenced by the position
of the wire rack
Steak, well-done (2 cm thick)
4
‚Ÿ£
15 - 20
Beef
Fillet steaks (3 - 4 cm thick)
4
‚Ÿ£
15 - 20
The grilling time can be increased or shortened
depending on how well-done the meat should be
Tournedos
4
‚Ÿ£
12 - 15
Lamb
Fillets
4
‚Ÿ£
8 - 12
The grilling time can be increased or shortened
depending on how well-done the meat should be
Chops
4
‚Ÿ£
10 - 15
Poultry
Chicken drumsticks
3
250
25 - 30
Piercing the skin will prevent blisters from forming dur-
ing grilling
Small chicken portions
3
250
25 - 30
