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Grilling table
Caution! Only grill with the oven door closed.
For roasting use the wire rack that fits the grilling
tray (accessory or special accessory, depending
on the version). Pour a small amount of water into
the grilling tray to collect dripping fat and keep
the oven clean.
The pieces of meat should be evenly thick (at
least 2 - 3 cm). Thus they will brown evenly and
remain juicy inside. Do not salt steaks before
grilling. Place the food directly on the wire rack.
Dishes Level Tempera-
ture in °C
Full surface grill
in min.
1st side/
2nd side
Full surface grill
+ circulated air
in min.
1st side/
2nd side
Total cooking
time in min.
Sliced pork belly 3 180 - 200 6/4
5/5 10
Kebab 3 190
8/8 16
Fried sausage 3 200
5/4 9
Merguez (grilled sausage) 3 200
6/6 12
Roast chicken* 2 (do not preheat) 180
30/30 60
Chicken leg 3 180 20/20
15/15 30 - 40
Spare ribs 3 180 - 200 15/15
12/12 24 - 30
Knuckle of pork** 2 150/200 50 - 60
Trout 3 180 - 200
8/8 16
Vegetable kebabs 3 200
7/7 14
Shrimp kebabs 3 175
7/7 14
Baking over and preparing au gratin
Toasted sandwich 3 190 5 - 7
Crème caramel*** 4 (do not preheat) 250
Crème brulée*** 4 (do not preheat) 250
Cake with meringue*** 3 (do not preheat) 250
* In the case of appliances featuring a rotisserie spit, you are advised to use the spit in the grill mode.
** Do not turn the knuckle of pork. Set the temperature high for the last 15-20 minutes.
*** You must bake this dish to the level of browning you require.
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