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Table of settings and tips
Table of settings and tips
T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium,
¾"–1¼" (2–3 cm)
Veal cutlet, ¾" (2 cm)
Kebab skewers,
3½ oz (100 g) each
Lamb cutlet, rare, ¾" (2 cm)
Pork neck steak, ¾" (2 cm)
Grilled sausage,
1½–3½ oz (50–100 g)
Hamburger, ½" (1 cm)
Turkey steaks, ¾" (2 cm)
Chicken wings,
3½ oz (100 g) each
Fish and seafood
King prawns
Lobster, precooked
Salmon steak, 1¼" (3 cm)
Tuna steak, 1¼" (3 cm)
Fish fillet, ¾" (2 cm)
Trout, whole, 7 oz (200 g)
Side dishes
Vegetables
Mushroom caps
Fruit
(e.g. peach or pear halves)
Keeping warm
Tips for cooking and roasting
The values given in the table of settings are only a
▯
guide; you may need more or less heat depending on
the type and state of the food.
Heat the appliance to the required temperature. The
▯
illuminated ring lights up white. The illuminated ring
dims from white to orange while the appliance is
heating up. An audible signal sounds when the set
temperature has been reached.
Always preheat the grill. The intense heat radiation
▯
enables a crust to form quickly and prevents meat
juice from escaping.
12
Grill setting
Grilling time
8
3–4 mins each side
7
6 mins each side
6– 7
15–20 mins
7
6 mins each side
7
6–8 mins each side
6– 7
10–20 mins
6– 7
12–15 mins
6– 7
12–15 mins
6– 7
15–20 mins
7
5–12 mins
8
7–15 mins
6
10–15 mins
6– 7
7–10 mins
6
6–8 mins
7
12–15 mins
5
10–15 mins
6
4–6 mins
5
5–10 mins each
side
1 –2
Comments
The steak is medium when meat juice can be
seen on the surface.
Turn several times.
Turn several times.
Turn several times.
Use shell-on prawns, raw or cooked.
e.g. herring or halibut
Coat the trout with oil to prevent the skin stick-
ing to the wire rack.
e.g. sliced zucchini and aubergine, quartered
peppers
Ensure that the wire rack is not too hot to keep
food warm.
Before grilling, you can coat or marinate the food in
▯
heat-resistant oil (e.g. peanut oil). This improves the
flavor. Take care not to use too much oil/marinade,
otherwise this could cause flames to form or generate
lots of smoke.
▯
Do not salt the meat before grilling. Otherwise soluble
nutrients and meat juice may escape.
Place the food to be grilled directly on the wire rack.
▯
Do not use aluminum foil or grill trays.
Only turn the items on the grill over when they lift off
▯
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
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