Télécharger Imprimer la page

GRILL MEISTER 446354 2307 Notice D'utilisation page 21

Publicité

Les langues disponibles
  • FR

Les langues disponibles

  • FRANÇAIS, page 23
Overview of cooking times
Table: Temperature regulation
Method of preparation
Browning
Grilling/Baking
Slow grilling
Smoking
Desiccating
Table: Grilling/Roasting/Baking (125–300°C)
Seafood (lobster, prawns)
Seafood (mussels, oysters)
Fish
Pork fillet
Chicken (whole)
Leg of lamb
Ham
Table: Slow cooking (100–135°C)
Prime rib
Pulled pork
Chicken (whole)
Spare ribs
Roast
Table: Smoking (75–125°C)
Beef (0.5kg)
Pork (0.5kg)
Poultry (0.5kg)
Fish (0.5kg)
Vegetables
Potatoes
Table: Desiccating (50–60°C)
Apples
Bananas (slices approx. 0.5cm thick)
Dates
Basil
Beef jerky
Temperature
Air intake
approx. 300 – 450°C
approx. 125 – 300°C
approx. 100–135°C
approx. 75 – 125°C
approx. 50–60°C
Smoke vent
until opaque and firm
until the mussels have opened
approx. 15–20min.
approx. 15–30min.
approx. 1–1½h
approx. 3–4h
approx. 2–5h
approx. 2.5–3h
approx. 9+h
approx. 1–2h
approx. 3–5h
approx. 2–4h
approx. 20–25min.
approx. 30–35min.
approx. 40–45min.
approx. 15–25min.
approx. 20min.
approx. 40min.
approx. 5–8h
approx. 6h
approx. 10–20h
approx. 6–8h
approx. 6–8h
GB/IE
21

Publicité

loading