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All-round grilling
4 All-round grilling is particularly suitable for grilling poultry and
meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
Grilled food
Sirloin, medium
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (not stuffed)
Chicken halves, 1 - 2 halves
Chicken, whole, 1 - 2 chickens
Duck, whole, 2 - 3 kg
Goose, whole, 3 - 4 kg
Surface grilling
Use the ( full-surface grill for flat grilled items. Place the food
to be grilled in the centre of the wire rack
Brush the items to be grilled with a little oil to taste.
Grilled food
Sausages
Vegetables
Toast with topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken legs
Small chicken portions
Fish
Steaks
Chops
Whole fish
52
Shelf position
Shelf posi-
Tempera-
tion
ture in °C
4
250
4
270
3
220
4
270
4
270
4
270
4
270
4
270
4
270
3
250
3
250
4
220
4
220
3
220
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Temperature in°C
2
2
2
2
2
2
2
2
Turn the items after half to two-thirds of the grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
Grilling time
Notes
in minutes
10 - 14
Lightly score skins
15 - 20
10 - 15
The shelf position should be adapted to the height of
the topping
12 - 15
15 - 20
15 - 20
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
12 - 15
8 - 12
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
10 - 15
25 - 30
Pricking the skin can prevent blistering during grilling
25 - 30
15 - 20
The pieces should be of equal thickness
15 - 20
20 - 25
Grilling time in minutes
220 - 240
170 - 190
120 - 150
170 - 190
140 - 160
180 - 200
120 - 150
210 - 230
200 - 220
180 - 200
150 - 170
130 - 160
40 - 50
40 - 50
60 - 80
90 - 120
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