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6
TABLE OF COOKING TIMES
USEFUL TIPS
• Choose meat of uniform thickness and high quality.
• No seasoning of grill surface is required prior to use.
• Meat is best grilled at room temperature or it may toughen after cooking.
Sausages: before cooking sausages and similar products, you are recommended to pierce with a fork to
avoid them bursting during cooking.
CLEANING AND MAINTENANCE
• Before cleaning the appliance, always unplug from the outlet socket and allow to cool.
• The grill should be cleaned each time you use it to avoid smoke and unpleasant smells the next time it
heats up. Clean the grill surface with a plastic scrub brush or damp cloth.
• The grill body can be cleaned with a sponge and non-abrasive cleanser.
• The drip tray can be soaked before cleaning with a sponge and non-abrasive cleanser.
• The heating element and heating element support should be cleaned with a damp sponge and a little non-
abrasive cleanser only.
•
The heating element, power cable and control panel must never be immersed in water or washed in
a dishwasher
Food
Weight (g)
Cooking time
each side
Hamburger
Fillet of beef
Steak
Pork chops
Spare ribs
Pork sausages *
Hot dogs*
Chicken
Kebabs *
100-130 g (3.5 - 4.0 oz)
120-150 g (4.2 - 5.2 oz)
200-250 g (7.0 - 8.8 oz)
200 g approx. (7.0 oz)
100 g approx. (3.5 oz)
-
80 - 100 g (2.8 - 3.5 oz)
200 - 250 g (7.0 - 8.8 oz)
120 - 130 g (4.0 - 4.5 oz)
8-10
6-7
7-8
12-13
10-11
11-12
5-7
18-20
16-20
12-14
14-16
24-26
20-22
22-24
10-14
36-40
20
Fillet of trout
Sole
Salmon (huss)
Sardines
250 g (8.8 oz)
120 - 140 g (4.2 - 4.5 oz)
130 - 160 g (4.5 - 5.6 oz)
8-10
11-13
12-14
10-12
16-20
22-26
24-28
20-24
10
8
4
9
20
16
8
18
Peppers (strips)
Eggplant (slices)
Chicory (cut in half)
Zucchini (strips)
* Turn frequently
total
BQ20GB 17-10-2003 17:54 Pagina 6