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TYPE OF DISH
Beef steaks
Sausages
Pork chops
Chicken (cut in 2)
Kebabs
Breast of chicken
Hamburger
Fish fillet
Toasted sandwiches
Toast
Turbo Grilling
Beef
TYPE OF DISH
Roast beef or fillet, rare
Roast beef or fillet, me-
dium
Roast beef or fillet, well
done
1) Preheat the oven.
Pork
TYPE OF DISH
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
TYPE OF DISH
Roast veal
Knuckle of veal
Lamb
18
Quantity
Pieces
[g]
4
600
8
-
4
600
2
1000
4
-
4
400
6
600
4
400
4 - 6
-
4 - 6
-
Quantity
per cm of thick-
ness
per cm of thick-
ness
per cm of thick-
ness
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity
Shelf position
1 kg
1.5 - 2 kg
Grilling
Shelf posi-
Temp [°C]
tion
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
Shelf position
Temperature [°C]
1
1
1
Shelf position
Temperature [°C]
1
1
1
1
Temperature [°C]
1
1
Cooking time [min]
1st side
10 - 12
12 - 15
12 - 16
30 - 35
10 - 15
12 - 15
20 - 30
12 - 14
5 - 7
2 - 4
Time [min]
1)
190 - 200
1)
180 - 190
1)
170 - 180
Time [min]
160 - 180
170 - 180
160 - 170
150 - 170
Time [min]
160 - 180
160 - 180
120 - 150
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2nd side
6 - 8
10 - 12
12 - 14
25 - 30
10 - 12
12 - 14
-
10 - 12
-
2 - 3
5 - 6
6 - 8
8 - 10
90 - 120
60 - 90
50 - 60
90 - 120
90 - 120