Cooking table - large grill
Type of food
Weight
(g)
Guide level
(from bottom)
Temperature
(°C)
Cooking time (min)
Meat and sausages
4 beef loin chops, rare
180 g/pc
4
240
14-16
4 beef loin chops, medium
“
4
240
16-20
4 beef loin chops, well done
“
4
240
18-21
4 pork neck chops
“
4
240
19-23
4 cutlets
“
4
240
20-24
4 veal steaks
“
4
240
19-22
6 lamb cutlets
100 g/pc
4
240
15-19
8 grill sausages
100 g/pc
4
240
11-14
3 pcs of meatloaf
200 g/pc
4
240
9-15
1/2 chicken
600 g
2
240
25 (
1.side)
20
(2. side)
Fish
Salmon slices
600
3
240
19-22
4 trout
200 g/pc
2
240
45-50
Toasted bread
6 slices white bread
/
4
240
1,5-3
4 slices of mixed
fl
our bread
/
4
240
2-3
Toasted sandwich
/
4
240
3,5-7
Meat / poultry*
Duck*
2000
2
210
80-100
Chicken*
1500
2
210
60-85
Pork roast
1500
2
210
90-120
Pork shoulder
1500
2
210
120-160
Pork joint
1000
2
210
120-140
Roastbeef / beef loin
1500
2
240
40-80
Vegetables au gratin **
Cauli
fl
ower, kale
750
2
240
15-25
Asparagus
750
2
240
15-25
Note:
the guide level refers to the grid on which you place the meat; in the section meat/poultry, the
guide level refers to the tray, while with chicken, it refers to the grid.
When cooking meat in a tray, make sure there is enough liquid in the tray to prevent the meat from
burning; approximately halfway through the cooking progress, turn the chunk of meat around. When
grilling meat on the grid, insert the tray into the
fi
rst or second guide; this way, it will serve as a drip
tray (see tips on grilling meat).
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