Forms Of Preparation And Guidelines For Setting And Using The Steakreaktor - Klarstein STEAKREAKTOR 2.0 Mode D'emploi

EN
Meat Weight
Filet (beef) 100 g
200 g
Entrecote 250 g
(beef)
350 g
T-bone 350 g
(beef)
450 g
Ground 200 g
meat
(beef)
Veal loin 200 g
Roast beef 200 g
(beef)
300 g
36
FORMS OF PREPARATION AND GUIDELINES FOR
SETTING AND USING THE STEAKREAKTOR
Rail Rare* Medium**
2 2 3 min.
min.
2 3 4 min.
min.
2 1 1.5 min.
min.
3 1.5 2 min.
min.
3 5 6 min.
min.
3 6 7 min.
min.
2 2-3 3-4 min.
min.
2 2-3 4 min.
min.
2 2-3 4 min.
min.
3 4 5-6 min.
min.
Well
°C (each side)
done***
4 min. 800 °C
5 min. 800 °C
2.5 min. 850 °C
3 min. 850 °C
7 min. 3 min at 850
°C, then turn
down to 700
°C
8 min. 3 min at 850
°C, then turn
down to 700
°C
4-5 min. 800 °C
5-6 min. 800 °C
5-6 min. 850 °C
6-7 min. 850 °C
Rest
Note
time
2-5
min.
3-8
min.
5-10 If the meat is thicker,
min. add 30 seconds to each
side.
5-10 If the meat is not too
min. thick, rail 2 is also
possible.
5-10
min.
5-10
min.
Not With higher fat content,
neces- lower temperature to
sary 700 °C..
4 min. For well done turn up to
700 °C after 4 minutes.
2-4 For well done turn up to
min. 700 °C after 4 minutes.
2-4 For medium and well
min. done turn up to 700 °C
after 4 minutes.