Operation Manual

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Grilling table – large grill
Type of food Weight (g) Guide (from
the bottom)
Temperature
(°C)
Cooking time
(minutes)
MEAT
Beefsteak, rare 180 g / piece 3 240 14-16
Beefsteak, well done 180 g / piece 3 240 18-21
Pork neck fillet 180 g / piece 3 240 19-23
Cutlets/chops 180 g / piece 3 240 20-24
Veal escalope 180 g / slice 3 240 19-22
Grill sausages 100 g / piece 3 240 11-14
Spam (Leberkäse) 200 g / piece 3 240 9-15
FISH
Salmon steaks/fillets 600 3 240 19-22
TOASTED BREAD
6 slices of white bread / 4 240 1.5-3
4 slices of mixed grain
bread
/42402-3
Open sandwiches / 4 240 3.5-7
When grilling in a baking tray, make sure there is enough liquid in the tray to prevent
burning. Turn the meat during cooking.
When baking trout, pat the fish dry with a paper towel. Season on the inside; coat with oil
on the outside and place on the grid. Do not turn the fish when grilling.
Always keep the oven door closed when using the grill (infrared)
heater.
Grill heater, grid, and other oven accessories get very hot during
grilling. Therefore, use oven mitts and meat tongs.