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Grilling table – large grill
Type of food Weight
(g)
Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Beefsteak, rare 180 g / piece 4 240 14-16
Beefsteak, well done 180 g / piece 4 240 18-21
Pork neck fillet 180 g / piece 4 240 19-23
Cutlets/chops 180 g / piece 4 240 20-24
Veal escalope 180 g / slice 4 240 19-22
Grill sausages 100 g / piece 4 240 11-14
Spam (Leberkäse) 200 g / piece 4 240 9-15
FISH
Salmon steaks/fillets 600 3 240 19-22
TOASTED BREAD
6 slices of white bread / 4 240 1.5-3
4 slices of mixed grain
bread
/ 4 240 2-3
Open sandwiches / 4 240 3.5-7
When grilling in a baking tray, make sure there is enough liquid in the tray to prevent burning. Turn the meat during
cooking.
When baking trout, pat the fi sh dry with a paper towel. Season on the inside; coat with oil on the outside and place on the
grid. Do not turn the fi sh when grilling.
Always keep the oven door closed when using the grill
(infrared) heater.
Grill heater, grid, and other oven accessories get very
hot during grilling. Therefore, use oven mitts and meat
tongs.
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