25
Full-surface grill table
+
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Centre-area grill ( table
The information in the table contains only guide values. The
values may vary depending on the type and amount of food to
be grilled. They are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Grilled food Shelf
height
Tempera-
ture in °C
Grilling time
in minutes
Notes
Toast with topping 3 220 10 - 15 The shelf height should be adapted to the height of
the topping
Vegetables 4
‚Ÿ£
15 - 20
Sausages 4 250 10 - 14 Prick skins
Pork
Fillet steaks, medium-sized
(3 cm thick)
4
‚Ÿ£
12 - 15 The cooking result can be influenced by the position
of the wire rack
Steak, well-done (2 cm thick) 4
‚Ÿ£
15 - 20
Beef
Fillet steaks (3 - 4 cm thick) 4
‚Ÿ£
15 - 20 The grilling time can be increased or shortened
depending on how well-done the meat should be
Tournedos 4
‚Ÿ£
12 - 15
Lamb
Fillets 4
‚Ÿ£
8 - 12 The grilling time can be increased or shortened
depending on how well-done the meat should be
Chops 4
‚Ÿ£
10 - 15
Poultry
Chicken drumsticks 3 250 25 - 30 Piercing the skin will prevent blisters from forming dur-
ing grilling
Small chicken portions 3 250 25 - 30
Fish
Steaks 4 220 15 - 20 The pieces should be of equal thickness
Chops 4 220 15 - 20
Whole fish 3 220 20 - 25
Grilled food Shelf
height
Tempera-
ture in °C
Grilling time
in minutes
Notes
Toast with topping 3 220 12 - 18 The shelf height should be adapted to the height of
the topping
Vegetables 4
‚Ÿ£
15 - 20
Sausages 4 250 12 - 16 Prick skins
Poultry
Chicken drumsticks 3 250 35 - 45 Piercing the skin will prevent blisters from forming dur-
ing grilling
Small chicken portions 3 250 30 - 40
Fish
Steaks 4 230 15 - 20 The pieces should be of equal thickness
Chops 4 230 15 - 20
Whole fish 3 230 20 - 25
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