Design Bistro Oven Pro 18L Owner's manual

Cooking table for low temperture baking

You can reduce the long cooking time when you sauté the meat in a frying pan before

cooking it (refer to the cooking table). Sauté small pieces of meat twice as long on the

first side then on the other side but keep the cooking time. The optimum core temperature is

between 65°C (rare) and 75°C (well done).

Meat Time to sauté cooking time oven

temperature

poultry

chicken breast 5 min. middle temperature approx. 25 min. 85°C

filled chicken breast 8-10 min. depending on size approx. 30 min. 85°C

middle temperature

duck breast 6 min. middle temperature approx. 30 min. 85°C

sauté the side with the fat first

rabbit

back filet no bones 2 min. high temperature approx. 20 min. 70°C

lamb

leg of lamb 10 min. middle temperature approx. 80 Min. 85°C

(1kg no bones) (8 min./100g)

lamb cutlet 3 min. middle temperature approx. 20 min. 85°C

lamb back filet 3-4 min. middle temperature approx. 30 min. 85°C

(400g piece)

beef/calf

beef steak 4 min. high temperature approx. 25 min. 85°C

rump steak 3 min. high temperature approx. 30 min. 85°C

scotch filet 7 min. high temperature approx. 90 min. 85°C

(1000g)

roast beef 10 min. middle temperature approx. 2 h 85°C

(2 kg) approx. 1 h 70°C

check the doneness; core temperature should be 57°C

calf steak 4 min. middle temperature approx. 25 min. 85°C

cutlet 5 min. middle temperature approx. 25 min. 85°C

pig

pig meat should never be raw but always well done

filet 9 min. middle temperature approx. 35 min. 85°C

(400 g) (8 min./100g)

loin or back 10 min. middle temperature approx. 120 min. 85°C

check the doneness; core temperature should be 70°C

42811_manual.qxp 10.07.2008 07:51 Seite 35