Operation Manual

54
All-round grilling
4 All-round grilling is particularly suitable for grilling poultry and
meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
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