Table Of Settings And Tips - Gaggenau VP 230 620 Notice D'utilisation

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Table of settings and tips

Table of settings and tips
T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium
1 –1.2 in (2.5–3 cm)
Pork neck steak
0.75 in (2 cm)
Veal escalope, breaded
0.6 in (1.5 cm)
Strips of beef or pork 1.1–1.3 lb
(500–600 g)
Strips of poultry
1.1 –1.3 lb (500–600 g)
Minced meat 0.8 lb (400 g)
Saddle of lamb, medium
0.6 –1 in (1.5–2.5cm)
Turkey steak 0.6 in (1.5 cm)
Poultry liver 0.4 in (1 cm)
Fish and seafood
Fish fillet 0.4 in (1 cm)
0.75 in (2 cm)
1 in (2.5 cm)
Salmon steak 1 in (2.5 cm)
1.2 in (3 cm)
Tuna steak
1 –1.2 in (2.5–3 cm)
Prawns (1 oz/30 g each)
Scallops (1 oz/30 g each)
12
Temperature Cooking time
°F (°C)
Sear at Fry for 2 mins each
445 –465 side
(230–240)
Continue cooking for
Continue 6–11 mins
cooking at
355 (180)
410 –430 15–18 mins
(210–220)
375– 390 16–20 mins
(190–200)
445–465 6–8 mins
(230 –240)
355– 375 10–12 mins
(180–190)
445 –465 7– 8 mins
(230–240)
Sear at 390 Fry for 2 mins each
(200) side
Continue Continue cooking for
cooking at 4–6 mins
320 (160)
375 –390 8–15 mins
(190–200)
390– 410 3–5 mins
(200–210)
410 –430 5–7 mins
(210–220)
375–390 7–10 mins
(190 –200)
355–375 15–17 mins
(180 –190)
355 –375 15–17 mins
(180–190)
320– 340 18–20 mins
(160–170)
355 –375 17–20 mins
(180–190)
375 –390 8–10 mins
(190–200)
375–390 4–8 mins
(190 –200)
Comments
e.g. entrecôte, fillet steak, rump steak.
The steak is medium when meat juice can
be seen on the surface.
Use enough oil to prevent the breadcrumb
coating from drying out and burning.
Distribute the pieces of meat evenly; they
should not be touching.
Turn several times
e.g. perch, cod, basa, haddock, plaice,
monkfish, sole, pike-perch.