ZANKER KOB57602 Benutzerinformation Seite 13

TYPE OF DISH
Fillet steaks
Beef steaks
Sausages
Pork chops
Chicken (cut in 2)
Kebabs
Breast of chicken
Hamburger
Fish fillet
Toasted sandwiches
Toast
Turbo Grilling
Beef
TYPE OF DISH
Roast beef or fillet, rare
Roast beef or fillet, me-
dium
Roast beef or fillet, well
done
1) Preheat the oven.
Pork
TYPE OF DISH
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
TYPE OF DISH
Roast veal
Quantity
Pieces [g]
4 800
4 600
8 -
4 600
2 1000
4 -
4 400
6 600
4 400
4 - 6 -
4 - 6 -
Quantity
per cm of thickness
per cm of thickness
per cm of thickness
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity Shelf position
1 kg
Grilling
Shelf posi- Temp [°C]
tion
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
4 max.
Shelf position Temperature [°C]
1
1
1
Shelf position Temperature [°C]
1
1
1
1
Temperature [°C]
1 160 - 180
Cooking time [min]
1st side
12 - 15
10 - 12
12 - 15
12 - 16
30 - 35
10 - 15
12 - 15
20 - 30
12 - 14
5 - 7
2 - 4
Time [min]
1)
190 - 200
1)
180 - 190
1)
170 - 180
Time [min]
160 - 180
170 - 180
160 - 170
150 - 170
Time [min]
90 - 120
2nd side
12 - 14
6 - 8
10 - 12
12 - 14
25 - 30
10 - 12
12 - 14
-
10 - 12
-
2 - 3
5 - 6
6 - 8
8 - 10
90 - 120
60 - 90
50 - 60
90 - 120
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