25
Cooking chart - Large grill
Type of food
Weight
(g)
shelf position
(from bottom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min)
Meat / poultry (with wire shelf)
4 beef steaks, rare
180/pc
4
Level
-
14-16
4 beef steaks, medium
“
4
-
16-20
4 beef steaks, well done
“
4
-
18-21
4 pork chops
“
4
-
19-23
4 pork cutlets
“
4
-
20-24
4 veal steaks
“
4
-
19-22
6 lamb cutlets
100/pc
4
-
15-19
8 grill sausages
100/pc
4
-
11-14
1/2 chicken
600
2
-
180-190
25 (
side 1)
20
(side 2)
Whole chicken
1500
2
210-220
160-170
60-85
Meat (with deep baking tray)
Duck
2000
2
210
150-170
80-100
Pork roast
1500
2
-
150-160
90-120
Pork shoulder
1500
2
-
150-160
120-160
Pork joint
1000
2
-
150-160
120-140
Roast beef
1500
2
-
170-180
40-80
Fish
Salmon fillets
600
3
-
19-22
4 whole trout
200/pc
2
-
170-180
45-50
Toasted bread
6 slices, white bread
/
4
-
5 (side 1)
3 (side 2)
4 slices, wholegrain bread
/
4
-
2-3
Toasted sandwich
/
4
-
5 (side 1)
7 (side 2)
Gratin*
Cauliflower
750
2
-
210-230
15-25
Potato
750
2
-
210-230
25-30
Note: When slow roasting meat in a tray, make sure there is enough liquid in the tray to
prevent the meat from burning. When grilling meat on the wire shelf, insert the deep tray into
the first or second shelf position and this can be used as a drip tray (see tips on grilling meat).
* Recommendation: Vegetables are first partly cooked and covered in béchamel sauce and
grated cheese. Use a small glass baking dish and place it on the wire shelf.