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1000 2
Rolled joints
- 3 180 30-40 20-30
800 4 Quartered chicken - 3 200 25-30 15-20
1000 2 Chickens - 3 190 30-35 25-30
800 1 Guinea fowl - 2 180 35-40 30-35
500 2 Pigeons - 3 180 35-40 30-35
500 4 Quail - 3 200 25-30 20-25
Vegetable gratin - 3 200 15-25 -
4 Toasted sandwiches - 3 200 3-5 1-2
9 St. Jacques shells - 3 200 15-20 -
600 2 Mackerel - 3 200 10-20 6-8
800 4 Fish slices - 3 200 10-15 8-10
800 4
Beef fillets - 4 250 8-10 4-6
600 4 Pork chops - 4 250 8-10 5-8
800 8 Spare ribs - 4 250 6-8 4-6
500 8 Sausages - 4 250 8-10 4-6
700 4 Kebabs - 4 250 10-12 5-7
500 4 Chicken breasts - 4 250 10-12 5-7
500 6 Sole - 4 250 6-8 4-6
6 Toast bread - 4 250 3-4 1-2
(*) Food should be turned during cooking using these times as a guide
The times quoted above are given as a guide and should be adjusted to suit personal taste.
pre-heat
minutes
shelf
level
Temp
.
°C
TYPE OF FOOD
THERMAL GRILLING
Select a maximum temperature of 200°C
cooking time in (mins) *
1st side
2nd side
Beef
Lamb
Pork
{
TYPE OF FOOD
GRILL - INNER GRILL
Quantity
Grams
Pieces
pre-heat
minutes
shelf
level
Temp
.
°C
cooking time (in mins) *
1st side
2nd side
Quantity
Grams
Pieces
Cooking Chart - Grilling
A general guide to cooking times is given below but these
times may vary slightly depending on the thickness and
quantity of food being cooked.