CONSTRUCTA CF630250 Notice D'utilisation page 53

Grilled food
Sirloin, medium (1.5 kg)
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
Radiant grilling
For grilling large quantities of flat items, use the + full-surface
grill.
For grilling small quantities of flat items, use the ( centre-area
grill. Place the food to be grilled in the centre of the wire rack.
You will save energy by using the centre-area grill.
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 drumsticks
Small chicken portions
Fish
Steaks
Chops
Whole fish
Shelf position
Shelf posi- Tempera-
tion ture in °C
3 250
3 275
2 220
3 275
3 275
3 275
3 275
3 275
3 275
2 250
2 250
3 220
3 220
2 220
Temperature in °C
1
1
1
1
1
1
1
1
Brush the items to be grilled with a little oil according to taste.
Turn the grilling items half to two-thirds of the way through the
grilling time.
The details given in the table are guidelines. The values may
vary depending on the type and amount of items to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Grilling time Notes
in minutes
10 - 14 Prick skins
15 - 20
10 - 15 The shelf position should be adapted to the height of
the topping
14 - 18
18 - 22
18 - 22 The grilling time can be increased or shortened
depending on how well-done the meat should be
15 - 18
8 - 12 The grilling time can be increased or shortened
depending on how well-done the meat should be
10 - 15
30 - 40 Piercing the skin will prevent blisters from forming dur-
ing grilling
25 - 35
15 - 20 The pieces should be of equal thickness
15 - 20
25 - 30
Grilling time in minutes
210 - 230
190 - 210 120 - 150
170 - 190 130 - 140
180 - 200 150 - 180
200 - 220
200 - 220
180 - 200
150 - 170 140 - 160
40 - 60
40 - 50
50 - 70
90 - 120
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