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Cooking chart - Large grill
Type of food Weight
(g)
shelf position
(from bottom)
Temperature
(°C)
Temperature
(°C)
Cooking time
(min)
Meat / poultry (with wire shelf)
4 beef steaks, rare 180/pc 4 Level - 14-16
4 beef steaks, medium “ 4 - 16-20
4 beef steaks, well done “ 4 - 18-21
4 pork chops “ 4 - 19-23
4 pork cutlets “ 4 - 20-24
4 veal steaks “ 4 - 19-22
6 lamb cutlets 100/pc 4 - 15-19
8 grill sausages 100/pc 4 - 11-14
1/2 chicken 600 2 - 180-190 25 (side 1)
20 (side 2)
Whole chicken 1500 2 210-220 160-170 60-85
Meat (with deep baking tray)
Duck 2000 2 210 150-170 80-100
Pork roast 1500 2 - 150-160 90-120
Pork shoulder 1500 2 - 150-160 120-160
Pork joint 1000 2 - 150-160 120-140
Roast beef 1500 2 - 170-180 40-80
Fish
Salmon llets 600 3 - 19-22
4 whole trout 200/pc 2 - 170-180 45-50
Toasted bread
6 slices, white bread / 4 - 5 (side 1)
3 (side 2)
4 slices, wholegrain bread / 4 - 2-3
Toasted sandwich / 4 - 5 (side 1)
7 (side 2)
Gratin*
Cauliower 750 2 - 210-230 15-25
Potato 750 2 - 210-230 25-30
Note: When slow roasting meat in a tray, make sure there is enough liquid in the tray to
prevent the meat from burning. When grilling meat on the wire shelf, insert the deep tray into
the rst or second shelf position and this can be used as a drip tray (see tips on grilling meat).
* Recommendation: Vegetables are rst partly cooked and covered in béchamel sauce and
grated cheese. Use a small glass baking dish and place it on the wire shelf.