Blaupunkt 5CD331.0 Gebrauchsanleitung Seite 56

Circulated air grilling
Circulated air grilling # is ideal for poultry or meat (e.g. joints
of pork with rind) that needs to be crispy all over.
Turn the food half to two-thirds of the way through the grilling
time.
Pierce duck and goose skin under the wings and legs to allow
the fat to run out and crisp up on the outside.
Depending on the type of food you are grilling, the cooking
compartment may become very dirty when you grill food on the
wire rack using circulated air grilling. You should therefore
clean the cooking compartment each time you use it so that the
dirt does not become burnt on.
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
Full-surface grilling
For grilling large quantities of flat (i.e. thin) items, use the full-
surface grill .
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For grilling small quantities of flat (i.e. thin) items, use the
centre-area grill . Place the food to be grilled in the centre of
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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
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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
The figures in the table are given as a guide, and apply to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
Set the lower of the specified temperatures the first time. The
lower temperature 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 standing
time is not included in the grilling times specified.
The figures apply to food placed in a cold oven and to meat
taken directly from the refrigerator.
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 food half to two-thirds of the way through the grilling
time.
The figures in the table are given as a guide.The values may
vary depending on the type and amount of food to be grilled.
They apply to food placed in a cold oven and to meat taken
directly 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
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