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10.8 Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
10.9 Grilling in general
WARNING!
Always grill with the oven
door opened.
When the grill is active,
closing the door
automatically cut-off the
flames. Do not use the door
as a cut-off device.
10.10 Grilling
Food
Bacon Rashers
Beef Burgers (home-made)
Chicken Joints
Lamb Chops
Pork Chops
Whole Trout / Mackerel
Heat setting
Total preparation time (min)
5
20 - 35 minutes per 500g (1lb) and 20
- 35 minutes over
5
25 - 35 minutes per 500g (1lb) and 25
- 35 minutes over
5
30 - 40 minutes per 500g (1lb)
5
15 - 20 minutes per 500g (1lb) and 20
minutes over
5
15 - 20 minutes per 500g (1lb) up to
3500g (7lb) then 10 minutes per 500g
(1lb) over 3500g (7lb)
5
25 - 35 minutes per 500g (1lb) and 25
- 30 minutes over
5
35 - 40 minutes per 500g (1lb) and 35
- 40 minutes over
5
20 minutes per 500g (1lb) and 20 mi-
nutes over
Total preparation time
(min)
5 - 6
20 - 30
30 - 40
15 - 20
20 - 30
15 - 25
• Always grill with the maximum
temperature setting.
• Always put the deep pan with trivet
onto the second or third shelf
position.
• Grill only flat pieces of meat or fish.
Shelf position
2 - 3
2 - 3
2 - 3
2 - 3
2 - 3
2 - 3
Shelf posi-
tion
2
2
2
2
2
2
2
2
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