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8
FOOD
TEMP.
SETTING
GRILL
POSITION
TIME REMARKS AND TIPS
Pork Chops (1) max 2 6’-8’
Pork chops should be of even thickness.
Hamburger (2) max 2 3’-5’
Wait 2-3’ before opening the plate, otherwise
the burgers will break up.
Steak (1) med 2 2’-3’
Meat cooked rare in time indicated
Pork steak (1) max 2 2’-3’
Meat cooked rare in time indicated
Spare ribs (3) max 1 15’-18’
Turn ribs after 10’
Liver (2) med 2 2’-3’
Clean liver thoroughly
Kebabs (3) max 1 8’-10’
Turn after 4-5’
Chicken (1 kg) med 2 75’-80’
Cut open in half, do not turn
Sausage (3) max 2 3’-5
Cut in half
Fresh sausage (2) max 2 4’-6’
Cut in half
Salmon trout fillet (1) med 1 16’-20’
Grease the plate and turn halfway through cooking
Salmon steak (1) med 1 16’-20’
Grease the plate and turn halfway through cooking
Sole (1) med 1 18’-22’
Grease the plate and turn halfway through cooking
Eggplant
(6 slices)
med 2 6’-8’
Slice evenly
Zucchini
(7 slices)
med 2 6’-8’
Slice evenly
1 pepper/capsi-
cum (quarters)
med 2 6’-8’
Close the grill plates and press down
Onions (sliced) med 2 6’-8’
Slice evenly
Polenta (slices) med 2 20’-25’
Cut into 1.5 cm (1/2 inch) thick slices. Leave to
cook with plates closed for 15’
Filled bread rolls med 2 3’-9’
Use soft rolls
Toasted sandwi-
ch/Panini
med 2
2’-3’
Place only half a cheese slice in each sandwich
as it tends to spill as it melts.