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Use
49
EN
Meat (indirect grilling)
After preheating with the burners at the
minimum setting and the lid (where fitted)
closed, place the meat on a grill next to the
lit burner. For example, the meat can be
placed on the central grill after the side
burners have been ignited.
The advantage of indirect grilling is that the
heat is less fierce. Start cooking with the
burners on the minimum setting then
gradually increase over time.
Naturally, it takes considerably longer than
direct grilling, but excellent results will be
assured.
Large pieces of meat or fish such as roasts,
whole chickens, lamb and other particularly
thick/fat cuts are suitable for indirect
grilling.
Vegetables and fish (direct grilling)
Arrange the vegetables and/or fish on the
grill after preheating. Given the nature of
these foods, the knobs should be kept
turned to the minimum setting.
Grilling information table
It is recommended to preheat the
burners at minimum power for 15
minutes with the lid (where fitted)
closed.
Heat
Temperature
(°C)
Burner setting Suitable for
High
230 - 250 Maximum
Preheating before starting cooking.
Medium-High
200 Medium-Maximum
Direct grilling of thin cuts of meat, fish and vegetables.
Medium
160 - 180 Intermediate
Direct grilling of cuts of meat of medium thickness (e.g.
half chicken) and indirect grilling.
Medium-Low
150 Medium-Minimum
Indirect grilling and smoking, or keeping food which
has already been grilled warm.
Low
110 - 120 Minimum
Smoking and indirect grilling of large pieces of fatty or
delicate foods, or keeping food which has already
been grilled warm.
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