Food Temperature (°C) Time (min)
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi‐
nutes over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi‐
nutes over
Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
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
11.12 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.
11.13 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
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