26
Cooking chart - Large grill
Type of food
Weight
(g)
shelf position
(from bot-
tom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min)
Meat
4 beef steaks, rare
180g/pc
4
Level
-
14-16
4 beef steaks, medium
“
4
-
16-20
4 beef steaks, well done
“
4
-
18-21
4 pork chops
“
4
-
19-23
4 pork cutlets
“
4
-
20-24
4 veal steaks
“
4
-
19-22
6 lamb cutlets
100g/pc
4
-
15-19
8 grill sausages
100g/pc
4
-
11-14
1/2 chicken
600g
2
-
180-190
25 (
side 1)
20
(side 2)
Fish
Salmon fillets
600
3
-
19-22
4 whole trout
200g/pc
2
-
170-180
45-50
Toasted bread
6 slices white bread
/
4
-
5 (side 1)
3 (side 2)
4 slices wholegrain bread
/
4
-
2-3
Toasted sandwich
/
4
-
5 (side 1)
7 (side 2)
Meat / poultry
Duck
2000
2
210
150-170
80-100
Chicken
1500
2
210-220
160-170
60-85
Pork roast
1500
2
-
150-160
90-120
Pork shoulder
1500
2
-
150-160
120-160
Pork joint
1000
2
-
150-160
120-140
Roast beef
1500
2
-
170-180
40-80
Gratin *
Cauliflower
750
2
-
210-230
15-25
Potato
750
2
-
210-230
25-30
Note: the shelf position refers to the wire shelf on which you place the meat; in the section
meat/poultry, the shelf position refers to the deep tray, while with chicken, it refers to the
wire shelf. When slow raosting meat in a tray, make sure there is enough liquid in the tray to
prevent the meat from burning. When grilling meat on the wire shelf, insert the deep tray into
the first or second shelf position and this can be used as a drip tray (see tips on grilling meat).
* Recommendation: Vegetables are first partly cooked and covered in béchamel sauce and
grated cheese. Use a small glass baking dish and place it on the wire shelf.