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Radiant grilling
For grilling large quantities of flat items, use the + full-surface
grill.
For grilling small quantities of flat items, use the ( centre-area
grill. Place the food to be grilled in the centre of the wire rack.
You will save energy by using the centre-area grill.
Brush the items to be grilled with a little oil according to taste.
Turn the grilling items half to two-thirds of the way through the
grilling time.
The details given in the table are guidelines. The values may
vary depending on the type and amount of items to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Grilled food Shelf position Temperature in °C Grilling time in minutes
Sirloin, medium (1.5 kg) 1 210 - 230 40 - 60
Leg of lamb, boned, medium 1 190 - 210 120 - 150
Pork
Joint of pork with rind 1 170 - 190 130 - 140
Pork knuckle 1 180 - 200 150 - 180
Poultry (not stuffed)
Chicken halves, 1-2 halves 1 200 - 220 40 - 50
Chicken, whole, 1-2 chickens 1 200 - 220 50 - 70
Duck, whole, 2-3 kg 1 180 - 200 90 - 120
Goose, whole, 3-4 kg 1 150 - 170 140 - 160
Grilled food Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Notes
Sausages 3 250 10 - 14 Prick skins
Vegetables 3 275 15 - 20
Toast with topping 2 220 10 - 15 The shelf position should be adapted to the height of
the topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
3 275 14 - 18
Steak, well-done (2 cm thick) 3 275 18 - 22
Beef
Fillet steaks (3 - 4 cm thick) 3 275 18 - 22 The grilling time can be increased or shortened
depending on how well-done the meat should be
Tournedos 3 275 15 - 18
Lamb
Fillets 3 275 8 - 12 The grilling time can be increased or shortened
depending on how well-done the meat should be
Chops 3 275 10 - 15
Poultry
Chicken drumsticks 2 250 30 - 40 Piercing the skin will prevent blisters from forming dur-
ing grilling
Small chicken portions 2 250 25 - 35
Fish
Steaks 3 220 15 - 20 The pieces should be of equal thickness
Chops 3 220 15 - 20
Whole fish 2 220 25 - 30
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