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Grilling
▯ Use the different grilling modes to further brown
dishes.
▯ Insert the dish on levels 1 to 3 (from below) when
grilling.
▯ Use the different levels for the desired grilling
effect. On level 1 from below the grilling effect
will be lighter, on level 3 it will be stronger.
▯ If the result is not strong enough you can move
the dish up to level 2 in the grilling mode.
▯ Preheat the oven for no more than 5 minutes
when grilling or grilling with hot air since after
5 minutes the required temperature has been
reached.
▯ Do not use the core temperature probe when
grilling, grilling with hot air and grilling with
humidity.
Foodstuff Cooking
receptacle
Tempera-
ture in °F
(°C)
Heating mode Cook time
in min.
Shelf position
Potato gratin Unperforated 355 (180) Full surface grill
level 1 + humidity
35 - 40 1/2/3
Vegetable casserole Unperforated 355 (180) Full surface grill
level 1 + humidity
35 - 40 1/2/3
Zucchini gratin, stuffend and halved Unperforated 355 (180) Full surface grill
level 2+ humidity
17 - 23 2
Grilled vegetables (e.g. zucchini,
eggplant)
Unperforated 445 (230) Full surface grill 15 3
Vegetable skewers Wire rack +
unperforated
445 (230) Full surface grill /
full surface grill +
circulated air
12 - 14
per page
3
Toast with topping Wire rack +
unperforated
390 (200) Full surface grill 12 - 14 2/3
Toast Wire rack 445 (230) Full surface grill +
circulated air / full
surface grill
2 - 3 2/3
Chicken drumsticks Wire rack +
unperforated
355 - 390
(180 - 200)
Full surface grill
level 2+ humidity
35 - 40 2/3
Baiser on a cake Springform
pan
445 (230) Full surface grill 5 - 6 2
Scampi skewers Wire rack +
unperforated
445 (230) Full surface grill +
circulated air
3 - 5 3
Trout (whole) Wire rack +
unperforated
445 (230) Full surface grill 10 - 12
per page
3