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Idiomas disponibles
Table of settings and tips
en
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, 2–3 cm
Veal cutlet, 2 cm
Kebab skewers, 100 g each
Lamb cutlet, rare, 2 cm
Pork neck steak, 2 cm
Grilled sausage, 50–100 g
Hamburger, 1 cm
Turkey steaks, 2 cm
Chicken wings, 100 g each
Fish and seafood
King prawns
Lobster, precooked
Salmon steak, 3 cm
Tuna steak, 3 cm
Fish fillet, 2 cm
Trout, whole, 200 g
Side dishes
Vegetables
Mushroom caps
Fruit (e.g. peach or pear halves)
Keeping warm
10
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 sticking
to the wire rack.
e.g. sliced courgette and aubergine, quartered
peppers
Ensure that the wire rack is not too hot to keep
food warm.
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