Grill
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All types of fish, with or without skin, are particularly succulent and crispy after grilling, such
as salmon fillet or steak, trout, mackerel, or perch fillet.
Preheat Load
Thin
Thick
Grilling
Options
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Cooking Parameters
thin thick
Select “thin” for trout and plaice fillets,
scallops, and prawns.
light dark
Select “light” for very tender and sensitive
products.
short long
thin thick
Select “thick” for whole fish such as sea
bream, salmon steaks, monk fish, and
thicker fillet pieces over 3/4 inch (2 cm).
light dark
Select "dark" is suitable for products where
a high degree of browning/grill pattern is
desired.
rare well done
Select “rare” e.g. for tuna and thicker
scallops. Select "well done" for whole fishes.
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