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Aanwijzingen voor gebruik, opstelling en aansluiting
18
Grilleertabel
Soort gerecht Gewicht
(in g)
Richel
(van onderaf)
Temp.
(in °C)
Temp.
(in °C)
Grilleertijd
(in min.)
Vlees en worstjes
2 runderfiletschnitzels, rood 400 5 220 - 15-19
2 runderfiletschnitzels, rosé 400 5 220 - 20-23
2 runderfiletschnitzels,
doorbakken
400 5 220 - 22-27
2 varkensschnitzels - nekstuk 350 5 210-220 - 20-23
2 karbonades 400 5 210-220 - 20-23
2 kalfsschnitzels 700 5 220 - 17-22
4 lamskarbonades 700 5 220 - 14-16
4 grillworstjes 400 5 220 - 15-18
2 stukken leverkaas 400 5 210-220 - 12-16
1 kip, door de helft gesneden 1400 3 - 210-220
28-33 (1 ekant)
23-28
(2 ekant)
Vis
Zalmmoten 400 4 220 - 10-15
Vis in aluminiumfolie 500 4 - 220 10-13
Toast
4 witte boterhammen 200 5 220 - 1-3
2 bruine boterhammen 200 5 220 - 2-3
Belegde broodjes 600 5 220 - 5-7
Vlees/gevogelte
Eend 2000 1 - 150-170 80-100
Kip 1000 3 - 160-170 60-70
Gebraden varkensvlees 1500 3 - 140-160 90-120
Varkensschouder 1500 3 - 140-160 100-180
Varkensschenkel 1000 3 - 140-160 120-160
Rosbief/biefstuk 1500 3 - 170-180 40-80
16


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