Bedienungsanleitung Constructa CH132253 (Seite 63 von 72) (Deutsch, Englisch, Holländisch, Französisch)

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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.

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.

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.

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.

Grilled food Shelf position Temperature in°C Grilling time in minutes

Sirloin, medium 2 220 - 240 40 - 50

Leg of lamb, boned, medium 2 170 - 190 120 - 150

Pork

Joint of pork with rind 2 170 - 190 140 - 160

Pork knuckle 2 180 - 200 120 - 150

Poultry (not stuffed)

Chicken halves, 1 - 2 halves 2 210 - 230 40 - 50

Chicken, whole, 1 - 2 chickens 2 200 - 220 60 - 80

Duck, whole, 2 - 3 kg 2 180 - 200 90 - 120

Goose, whole, 3 - 4 kg 2 150 - 170 130 - 160

Grilled food Shelf posi-

tion

Tempera-

ture in °C

Grilling time

in minutes

Notes

Sausages 4 250 10 - 14 Lightly score skins

Vegetables 4 270 15 - 20

Toast with topping 3 220 10 - 15 The shelf position should be adapted to the height of

the topping

Pork

Fillet steaks, medium-sized

(3 cm thick)

4 270 12 - 15

Steak, well-done (2 cm thick) 4 270 15 - 20

Beef

Fillet steaks (3 - 4 cm thick) 4 270 15 - 20 Grilling times can be increased or reduced, depend-

ing on how well cooked the food should be

Tournedos 4 270 12 - 15

Lamb

Fillets 4 270 8 - 12 Grilling times can be increased or reduced, depend-

ing on how well cooked the food should be

Chops 4 270 10 - 15

Poultry

Chicken legs 3 250 25 - 30 Pricking the skin can prevent blistering during grilling

Small chicken portions 3 250 25 - 30

Fish

Steaks 4 220 15 - 20 The pieces should be of equal thickness

Chops 4 220 15 - 20

Whole fish 3 220 20 - 25

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