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Grilling table
The values in the tables are given as a guide and are
based on a pre-heated grill. The values may vary
depending on the type and amount of food to be grilled.
Grilled food
Preheating time (in min-
utes) at setting 9
Beefsteak, medium, 2-
12
3 cm
T-bone steak, medium
10
rare, 3 cm
Pork neck steak, boned
10
Pork chops, 2 cm
8
Lamb chops, medium
10
rare, 2 cm
Chicken breast, 2 cm
10
Chicken wings, 100 g
10
each
Turkey escalope, without
10
breadcrumbs, 2 cm
Salmon steak, 3 cm
8
Tuna steak, 2 cm
8
Trout, whole, 200 g
10
King prawns, 30 g each
10
Hamburgers/meatballs,
10
1 cm
Kebab skewers, 100 g
8
each
Grilled sausage, 100 g
10
each
Vegetables
8
Tips and tricks
Always pre-heat the grill. That way, the intense heat
■
radiation causes a crust to form quickly and
prevents meat juice from escaping.
Before grilling, you can coat or marinate the food in
■
heat-resistant oil (e.g. peanut oil). This improves the
flavour. Be careful not to use too much oil/marinade,
otherwise this could cause flames to form or
generate lots of smoke.
Do not salt the meat before grilling. Otherwise
■
soluble nutrients and meat juice may escape.
Place the food to be grilled directly on the wire rack.
■
Do not use any aluminium foil or grilling trays.
Only turn the items on the grill over when they lift off
■
the wire rack easily. If meat sticks to the grill, the
fibres are destroyed and meat juice escapes.
Do not pierce the meat while grilling it, otherwise
■
meat juice may escape.
Cured meat such as ham and smoked pork chops
■
are not suitable for grilling. This can produce a
compound that is harmful to health.
Score chops on the bones and in fatty layers several
■
times so that they do not curl up.
Do not place the food to be grilled onto the grill until the
pre-heating time has elapsed.
Turn the grilled food at least once.
Grill setting over
Grill setting over
lava stones
water bath
8 - 9
8 - 9
7 - 8
8 - 9
8 - 9
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
7 - 8
8 - 9
Remove fatty layers after grilling instead of before,
■
otherwise the meat loses juice and flavour.
Poultry will turn out particularly crispy and brown if
■
you baste it towards the end of the grilling time with
butter, salted water or orange juice.
Fruit can be seasoned to taste after grilling with
■
honey, maple syrup or lemon juice.
You can parboil vegetables that take a long time to
■
cook (e.g. corn on the cob) before placing them on
the grill.
Grill fillets of fish on the skin side first. Coat the skin
■
with oil, so that it does not stick to the wire rack.
Serve grilled food hot. If you keep it warm it will go
■
tough.
Drops of fat falling onto the heating element may
■
ignite and briefly produce flames and smoke. Very
fatty foods should be grilled over the water bath to
minimise this.
Operating the appliance
Grilling time
Information
in minutes
8 - 10
10 - 15
12 - 16
15 - 20
Cut along the bone
8 - 12
15 - 20
15 - 20
12 - 15
20 - 25
Oil the wire rack
10 - 15
Oil the wire rack
12 - 15
Oil the skin well; repeat before turning
12 - 15
12 - 17
17 - 25
Turn frequently
10 - 20
8 - 12
For example, aubergines, courgettes
in slices 1 cm thick, peppers in quar-
ters
en
9
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