9
COOKING TIMES
The times given in the following table are indicative only. They may vary according to the
characteristics of the food (initial temperature, water content) and individual tastes.
FOOD (quantity)
THERMO-
STAT
POSITION
GRILL
POSITION
TIME NOTES AND TIPS
Chops (1) max 1 6’-8’
The chops must be of an even thickness
Hamburgers (2) max 1 3’-5’
Cook with the plate closed for the first 2 to 3
minutes to avoid the burgers breaking up
Beef steak (1) med 1 2’-3’
Cooking time for rare steak
Spare ribs (3) max 1 15’-18’
Turn the spare ribs over after 10 minutes
Chicken (1kg) med 1 75’-80’
Open out in half. Do not turn
fillet fish(1)
med
2
16’-20’
Oil the plate and turn halfway through cooking
Vegetables
med 1 6’-8’
Cut into even pieces
Polenta (slices) med 1 20’-25’
Cut to a thickness of 1.5 cm. Cook with plate
closed for the first 15 mins
Filled rolls med 1 3’-9’
Use soft rolls
Toast med 1 2’-3’
Use half a cheese slice only for each sandwich
Note: low temperatures are recommended to heat toast, rolls, etc. High temperatu-
res are to cook meat and vegetables.
