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