Grilling -
TYPE OF DISH Quantity Grilling Cooking time in minutes
Pieces g. temp.
°C
1st side 2nd side
Fillet steaks 4 800 3 250 12~15 12~14
Beef-steaks 4 600 3 250 10~12 6~8
Sausages 8 / 3 250 12~15 10~12
Pork chops 4 600 3 250 12~16 12~14
Chicken (cut in
two)
2 1000 3 250 30~35 25~30
Kebabs 4 / 3 250 10~15 10~12
Chicken
(breast)
4 400 3 250 12~15 12~14
Hamburger
1)
6 600 2 250 20-30
Fish (fillets) 4 400 3 250 12~14 10~12
Sandwiches 4~6 / 3 250 5~7 /
Toast 4~6 / 3 250 2~4 2~3
1) Preheat 5’00'’
Warning! With thermal grilling select a
maximum temperature of 200°C.
Thermal grilling
TYPE OF
DISH
Quantity
(gr.)
Shelf level Temp. °C Cooking time in minutes
lower side upper side
Rolled joints
(turkey)
1000 3 200 30 ~ 40 20 ~ 30
Chicken (cut in
two)
1000 3 200 25 ~ 30 20 ~ 30
Chicken legs — 3 200 15 ~ 20 15 ~ 18
Quail 500 3 200 25 ~ 30 20 ~ 25
Vegetable gra-
tin
— 3 200 20 ~ 25 —
St. Jacques
shells
— 3 200 15 ~ 20 —
Mackerel — 3 200 15 ~ 20 10 ~ 15
Fish slices 800 3 200 12 ~ 15 8 ~ 10
The oven temperatures are intended as
a guide only. It may be necessary to in-
crease or decrease the temperatures to
suit individual preferences and require-
ments.
Pizza Function
TYPE OF DISH Pizza Function Cooking time in mi-
nutes
NOTES
temp.°C
Pizza , large 1 200 15~25 on baking tray
Pizza , small 1 200 10~20 on baking tray or on
grid
12 electrolux
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