Meat, Fish and Poultry

The key points on grilling

Seasoning it with lemon juice and pepper before cooking whole chicken, turkey and large pieces of meat will increase cooking performance.
It takes 15 to 30 minutes more to cook boned meat than fillet by frying.
You should calculate about 4 to 5 minutes of cooking time per centimetre of the meat thickness.
After the cooking time is expired, keep the meat in the oven for approximately 10 minutes. The juice of the meat is better distributed to the fried meat and does not come out when the meat is cut.
Fish should be placed on the medium or low level shelf in a heat resistant plate.
Cook the recommended dishes in the cooking table with a single tray.

Food	Accessory to be used	Operating function	Shelf position	Temperature (°C)	Baking time (min) (approx.)
Steak (whole) / Roast (1 kg)	Standard tray *	Fan assisted bottom/top heating	3	15 mins. 250/max, after 180 … 190	60 … 80
Lamb's shank (1,5-2 kg)	Standard tray *	Fan assisted bottom/top heating	3	15 mins. 250/max, after 170	110 … 120
Fried chicken (1,8-2 kg)	Wire grill * Place one tray on a lower shelf	Fan assisted bottom/top heating	2	15 mins. 250/max, after 190	60 … 80
Turkey (5.5 kg)	Standard tray *	Fan assisted bottom/top heating	1	25 mins. 250/max, after 180 … 190	150 … 210
Fish	Wire grill * Place one tray on a lower shelf	Fan assisted bottom/top heating	3	200	20 … 30

Preheating is recommended for all food.

*These accessories may not be included with your product.

**These accessories are not included with your product. They are commercially available accessories.