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GRILLING
Food Temperature
(°C)
Time (min)
Shelf po-
sition
1st side 2nd side
Roast beef, medium 210 - 230 30 - 40 30 - 40 2
Filet of beef, medium 230 20 - 30 20 - 30 3
Back of pork 210 - 230 30 - 40 30 - 40 2
Back of veal 210 - 230 30 - 40 30 - 40 2
Back of lamb 210 - 230 25 - 35 20 - 35 3
Whole fish, 500 - 1000g 210 - 230 15 - 30 15 - 30 3 - 4
FAST GRILLING
Food Temperature (°C)
Time (min)
Shelf posi-
tion
1st side 2nd side
Burgers max 1) 9 - 15 8 - 13 4
Pork fillet max 10 - 12 6 - 10 4
Sausages max 10 - 12 6 - 8 4
Fillet steaks, veal steaks max 7 - 10 6 - 8 4
Toast max 1) 1 - 4 1 - 4 4 - 5
Toast with topping max 6 - 8 - 4
1) Pre-heat the oven
PRESERVING - BOTTOM HEAT
Use only preserve jars of the same dimensions
available on the market.
Do not use jars with twist-off and bayonet type
lids, or metal tins.
Use the first shelf from the bottom for this
function.
Put no more than six one-litre preserve jars on
the baking tray.
Fill the jars up to the same level and close with a
clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into the
baking tray to give sufficient moisture in the
oven.
When the liquid in the jars starts to simmer
(after approx. 35 - 60 minutes with one-litre
jars), stop the oven or decrease the temperature
to 100 °C (see the table).
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