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en Tested for you in our cooking studio
36
A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat and fish after approx.^ to Z of
the indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
7 Circulated air grilling
( Grill, large area
Dish Accessories Shelf po-
sition
Type of
heating
Temperature in °C /
Grill setting
Cooking time
in mins.
Beef
Steaks, height 2-3 cm** wire rack 5 ( 3 1st side 10-12
2nd side 3-5
Burger, height 1-2 cm wire rack 5 ( 3* 1st side 6-8
2nd side 4-6
Slow roast joint wire rack 2 7 180-200 30+30
Top side / Top rump wire rack 2 7 150-160 30+30
Lamb
Steaks, height 2-3 cm wire rack 5 ( 3* 1st side 8-10
2nd side 4-6
Chops, height 2-3 cm wire rack 5 ( 3 1st side 6-8
2nd side 6-8
Leg (bone-in) wire rack 2 7 160-180 30+30
Shoulder (bone -in) wire rack 2 7 170-190 25+15
Shoulder (boned and rolled) wire rack 2 7 170-190 25+20
Rack of lamb wire rack 2 7 190-200 25+20
Pork
Steaks, height 2 cm wire rack 5 ( 2 1st side 10-12
2nd side 5-7
Chops, height 2-3 cm wire rack 4 ( 3* 1st side 10-12
2nd side 9-10
Burger, height 1-2 cm*** wire rack 5 ( 3* 1st side 6-8
2nd side 4-6
Sausages, thickness 2-4 cm**** wire rack 4 ( 3* 10-15
Roast joint wire rack 2 7 180-200 35+40
Loin joint wire rack 2 7 180-200 30+30
Belly wire rack 2 7 220-240 25+40
Belly, 1 kg wire rack 2 7 190-200 25-35
Gammon joint wire rack 2 7 180-200 30+25
Poultry
Chicken drumstick, 150 g each wire rack 3 7 210-230 20-30
Chicken breast, boneless, 150 g
each***
wire rack 4 ( 3* 1st side 10-15
2nd side 10-15
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
36


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