Manual Pelgrim nf 1150 (page 39 of 92) (English, German, Dutch, French)

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APPLICATION39

Oven levels

When grilling smaller quantities, place the

roasting tin at the top of the oven (shelf 4).

Dishes which require a longer cooking time

should be placed lower in the oven (shelf 3).

This also applies when grilling dishes with

larger surface areas.

Dark meat such as beef, game and mutton

will brown more quickly than light meat, such

as veal, pork and poultry. Light meat and fish

filets will not be as brown on the outside,

even when they are done to juicy perfection

on the inside.

Smoke

Smoke caused by burning grease will often

develop when meat is grilled directly on

the rack. The smoke development can be

minimised by filling the roasting sheet with

water and placing it underneath the grill

rack. This will, of course, result in increased

condensation.

Table for grilling

Grill meat Temp. Ridge Temp. Ridge Time in

°C level

min.

Thin items to be grilled

Steak 180 - 200 4 10 - 12

Schnitzel/chops 180 - 200 4 12 - 16

Meatballs 180 - 200 3 14 - 18

Bratwurst 180 - 200 3 16 - 20

Fillet of fish 180 - 200 4 14 - 16

Toast 180 - 200 4 2 - 4

Toast sandwich 180 - 200 3 2 - 4

Kebab 180 - 200 4 6 - 10

Thicker items to be grilled

Chicken, approx.1 kg 200 3 50 - 60

Rolled meat, approx. 1 kg 200 2 50 - 60

Casseler rib 200 2 60 - 70

The figures in this table are guidelines.

shelf height from the bottom

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Pelgrim nf 1150 Manual

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