Food
Temperature (°C)
Time (min)
Turkey / Goose
170 - 190
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb)
then 10 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
Duck
180 - 200
25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 mi-
nutes over
Pheasant
170 - 190
35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 mi-
nutes over
Rabbit
170 - 190
20 minutes per 0.5 kg (1 lb) and 20 minutes over
GRILLING IN GENERAL
WARNING! Always grill with the oven
door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• Always set the deep pan to collect the fat into
the first shelf position.
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the shelf.
DUAL GRILL - TOP OVEN
Food
Time (min)
Shelf position
Bacon Rashers
5 - 6
3
Chicken Joints
20 - 40
2
Chops - Lamb
15 - 25
2 - 3
Chops - Pork
20 - 25
2 - 3
Fish - Whole / Trout / Makarel
10 - 12
2
Fillets - Plaice / Cod
4 - 6
2
Kebabs
12 - 18
2 - 3
Kidneys - Lamb / Pig
6 - 10
2 - 3
Sausages
20 - 30
3
Steaks: Rare
4 - 6
3
Steaks: Medium
6 - 8
3
Steaks: Well Done
12 - 15
3
DEFROST
• Remove the food packaging. Put the food on a
plate.
• Do not cover it with a bowl or a plate. This can
extend the defrost time.
• Use the first shelf position. The one on the
bottom.
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