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7 Tips on settings
48
7.5
Cooking
➤
Depending on the piece of meat, turn halfway through the cooking time.
➤
Allow the food to stand for about 10–15 minutes after cooking.
Meat
Quantity
W
G
mins.
Joint of pork
1 kg
–
–
–
20
Joint of veal
1 kg
–
–
–
15–18
Pork chop
1 kg
thick
1 kg
thin
–
–
–
22–24
18–20
Haunch of lamb
1 kg
–
–
–
20–25
Roast beef
1 kg
rare
1 kg
medium
1 kg
well done
–
–
–
10–12
12–14
14–16
Sausages
200 g
400 g
–
–
–
4–5
7–8
Brochette (kebab)
600 g
–
–
–
12–15
Chicken
1.2 kg whole
600 g
portions
–
–
–
20–25
16–18