Table Of Cooking Methods And Times - Cuisinart GR4NE Instructions

C. TABLE OF COOKING METHODS AND TIMES
The cooking times are for reference only and will vary depending on the amount of food being cooked or the size or thickness
of the food!
MEATS
Ribs (1kg)
Tournedos
Rump steak - Undercut
Rib steak - Faux fi let
Steak mince
Beef brochette
Veal chop
Veal escalope
Veal brochette
Brochette of off al
Veal kidney
Pork chop
Pork mignon
Sausage
Whole black pudding
Sliced black pudding
Andouillette
Pork brochette
Lamb chop
Lamb leg slice
Merguez
Lamb brochette
Duck fi let
SELECTION METHOD OR TEMPERATURE
190°C
190°C
200°C
190° C
200° C
190° C
200° C
200° C
230° C
190° C
200° C
190° C
220° C
200° C
200° C
190° C 10 minutes (whole)
200° C
190° C
190° C 10 minutes (whole)
200° C
180° C
200° C
150° C
200° C
200° C
200° C
190° C
200° C
200° C
190° C
150° C
COOKING TIME
15 minutes
5 minutes
10 minutes
5 minutes
10 minutes
4 minutes
10 minutes
3 minutes
8 minutes
6 minutes
18 minutes
6 minutes
8 minutes
18 minutes
18 minutes
15 minutes (sliced)
6 to 7 minutes
18 to 20 minutes
20 minutes
5 minutes
15 minutes
20 minutes
20 to 22 minutes
6 to 8 minutes
15 minutes
5 minutes
10 minutes
5 minutes
10 minutes
15