CONSTRUCTA Built-in oven - Thermo-grilling; Thermo-grilling Guide

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Thermo-grilling , Use this method for particularly crispy poultry or
roast (e.g., roast pork with rind).
Use the grille and universal pan together. Turn large
roasts after about half of the total grilling time has
elapsed.
To prevent breakage after removing them from the
oven, place glass utensils on a dry kitchen towel
instead of cold or wet surfaces.
Depending on the type of food being prepared, the
combination of hot air and surface grilling can cause
an increased amount of oven dirt. Therefore, to
prevent burning in, thorough cleaning of the oven is
recommended after each use.
Whole poultry should be turned after approx. two
thirds of the cooking time has elapsed. With duck
and goose, pierce the skin under the wings to allow
excess fat to drain off.
After the end of the selected roasting time and with
the oven switched OFF, leave the roast in the closed
oven for approx 10 minutes.
Details stated in the table are guide values. The
values can vary according to the type and amount of
grilled food and apply to food when inserted into the
cold oven.
Grilled food Weight Utensil Temperature Slide-in Grilling time
level
Roast pork Grille/
with rind 2 kg universal pan 170 – 190° C 2 130 – 140 min.
Beef Grille/
Roast beef (pink) 1,5 kg universal pan 210 – 220° C 2 040 – 060 min.
Poultry
Half a chicken Approx. Grille/ 200 – 220° C 2 140 – 150 min.
1–3 pieces 400g per piece universal pan
Whole chicken Approx. 1 kg Grille/ 200 – 210° C 2 150 – 160 min.
1–3 pieces per piece universal pan
Goose Approx. 4 kg Grille/ 150 – 170° C 2 140 – 160 min.
universal pan