Inhaltsverzeichnis
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Verfügbare Sprachen
Verfügbare Sprachen
LAMB
THICKNESS
(cm)
PIECES
Cutlet
1.5-3
Cutlet
1.5-3
PORK
THICKNESS
(cm)
Steak
1-2
Steak
1-2
Chop
<2,5
Chop
<2,5
Spare rib
Bacon
Sausage
Kebab
Frankfurter
No.
COOKING
LEVEL
6
Medium
CONTACT GRILL
6
Well done CONTACT GRILL
No.
MODE
PIECES
4
C O N T A C T
GRILL
8
OPEN GRILL
4
C O N T A C T
GRILL
8
OPEN GRILL
6-8
C O N T A C T
GRILL
4
C O N T A C T
GRILL
8
C O N T A C T
GRILL
6
C O N T A C T
GRILL
6
C O N T A C T
GRILL
MODE
PLATES
lower
GRILL
GRIDDLE
GRILL
GRIDDLE
PLATES
lower
upper
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
GRILL
GRIDDLE
30
°C
MIN.
upper
230
10 - 12 oil the food
230
12 - 14
°C
MIN.
230
7 - 9
oil the food well
230
14 - 16 oil the food well, turn
halfway through cook-
ing
230
9 - 11
oil the food well, turn
halfway through cook-
ing
230
11 - 13 oil the food well, turn
halfway through cook-
ing
200
20 - 25 turn two or three
times
230
1 - 2
200
16 - 18 pierce the sausages
with a fork
230
14 - 16 oil the food well, turn
once or twice
230
8 - 10
TIPS
well, turn the
cutlets half-
way through
cooking
TIPS
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