User manual

Food to be cooked Temperature (°C) Time / Tips

Veal chop 180 10 minutes, turn after 5 mi-

nutes.

Veal medallions, 4 cm thick 160 10 minutes, turn after 5 mi-

nutes.

Veal steaks, 3 - 4 cm thick 160 6 minutes, turn after 3 mi-

nutes.

Veal escalopes, natural 180 5 minutes, turn after 2,5 mi-

nutes.

Veal fricasee in cream sauce 180 6 minutes, turn after 3 mi-

nutes. The meat strips must

not be stuck to each other.

Beef 160 – 180 Preheat the hob.

Beef steak blau, very raw 180 2 minutes, turn after 1 mi-

nute.

Beef steak blutig, raw 180 6 minutes, turn after 3 mi-

nutes.

Beef steak rosa, medium 180 8 minutes, turn after 2 mi-

nutes.

Beef steak durch, well done 180 8 minutes, turn after 4 mi-

nutes. Without fatty substan-

ces, the roasting time increa-

ses by approximately 20%.

Hamburger 160 6 - 8 minutes, turn after 3 - 4

minutes.

Châteaubriand 160 then 100 Sauté the meat in oil on all

sides (turn only when the

meat does not stick to the

pan). Finish off on one side

for 10 minutes (100 °C).

Pork 160 – 180 Preheat the hob.

Pork medallions 160 8 minutes, turn after 4 mi-

nutes (depending on the

thickness).

Pork steaks 180 8 minutes, turn after 4 mi-

nutes.

Pork escalopes 160 6 minutes, turn after 3 mi-

nutes.

Spare ribs 160 8 - 10 minutes, turn several

times.