Operating the appliance
en
9
Grilling table
The values in the tables are given as a guide and are
based on a pre-heated grill. The values may vary
depending on the type and amount of food to be grilled.
Do not place the food to be grilled onto the grill until the
pre-heating time has elapsed.
Turn the grilled food at least once.
Tips and tricks
■
Always pre-heat the grill. That way, the intense heat
radiation causes a crust to form quickly and
prevents meat juice from escaping.
■
Before grilling, you can coat or marinate the food in
heat-resistant oil (e.g. peanut oil). This improves the
flavour. Be careful not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
■
Do not salt the meat before grilling. Otherwise
soluble nutrients and meat juice may escape.
■
Place the food to be grilled directly on the wire rack.
Do not use any aluminium foil or grilling trays.
■
Only turn the items on the grill over when they lift off
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
■
Do not pierce the meat while grilling it, otherwise
meat juice may escape.
■
Cured meat such as ham and smoked pork chops
are not suitable for grilling. This can produce a
compound that is harmful to health.
■
Score chops on the bones and in fatty layers several
times so that they do not curl up.
■
Remove fatty layers after grilling instead of before,
otherwise the meat loses juice and flavour.
■
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
■
Fruit can be seasoned to taste after grilling with
honey, maple syrup or lemon juice.
■
You can parboil vegetables that take a long time to
cook (e.g. corn on the cob) before placing them on
the grill.
■
Grill fillets of fish on the skin side first. Coat the skin
with oil, so that it does not stick to the wire rack.
■
Serve grilled food hot. If you keep it warm it will go
tough.
■
Drops of fat falling onto the heating element may
ignite and briefly produce flames and smoke. Very
fatty foods should be grilled over the water bath to
minimise this.
Grilled food
Preheating time (in min-
utes) at setting 9
Grill setting over
lava stones
Grill setting over
water bath
Grilling time
in minutes
Information
Beefsteak, medium, 2-
3 cm
12
8 - 9
8 - 9
8 - 10
T-bone steak, medium
rare, 3 cm
10
7 - 8
8 - 9
10 - 15
Pork neck steak, boned
10
8 - 9
8 - 9
12 - 16
Pork chops, 2 cm
8
7 - 8
8 - 9
15 - 20
Cut along the bone
Lamb chops, medium
rare, 2 cm
10
7 - 8
8 - 9
8 - 12
Chicken breast, 2 cm
10
7 - 8
8 - 9
15 - 20
Chicken wings, 100 g
each
10
7 - 8
8 - 9
15 - 20
Turkey escalope, without
breadcrumbs, 2 cm
10
7 - 8
8 - 9
12 - 15
Salmon steak, 3 cm
8
7 - 8
8 - 9
20 - 25
Oil the wire rack
Tuna steak, 2 cm
8
7 - 8
8 - 9
10 - 15
Oil the wire rack
Trout, whole, 200 g
10
7 - 8
8 - 9
12 - 15
Oil the skin well; repeat before turning
King prawns, 30 g each
10
7 - 8
8 - 9
12 - 15
Hamburgers/meatballs,
1 cm
10
7 - 8
8 - 9
12 - 17
Kebab skewers, 100 g
each
8
7 - 8
8 - 9
17 - 25
Turn frequently
Grilled sausage, 100 g
each
10
7 - 8
8 - 9
10 - 20
Vegetables
8
7 - 8
8 - 9
8 - 12
For example, aubergines, courgettes
in slices 1 cm thick, peppers in quar-
ters
