TYPE OF DISH
TEMP. °C
MIN. TIMES
TEMP. °C
MIN. TIMES
•
MEAT
Stewed veal (1/1.5 kg)
150/160
180/210
Roast veal (1/1.5 kg)
150/160
120/150
Meat loaf (1/1.5 kg)
180/190
90/120
Lamb (leg or shoulder)
150/160
60/90
Kid (leg or shoulder)
150/160
45/60
Pork (loin or ham)
175
45/60
•
GAME
Roast hare
150/160
60/90
Roast pheasant
150/160
60/90
Partridges
150/160
45/60
Chamois, roast venison
150/160
90/120
•
POULTRY
Chicken or capon
170
90/120
Roast pigeons
150/160
80/100
Turkey
150
90/120
Goose
160
150/180
Duck
175
180/200
•
FISH
Fish in general
200
15/20
•
MISCELLANEOUS
Goulash (estofado 1/1,5 kg)
180/190
60/75
CUSTOMISED SETTINGS
Correct position of rack (in relation to grill)
Thin steaks: rare
top position
Thick steaks: rare
middle position
Thick steaks: well-cooked
bottom position