Klarstein STEAKREAKTOR 2.0 Mode D'emploi page 26

Forms of preparation and guidelines for setting and using the Steakreaktor
Meat Weight
Filet (beef) 100 g
200 g
Entrecote 250 g
(beef)
350 g
T-bone (beef) 350 g
450 g
Ground meat 200 g
(beef)
Veal loin 200 g
Roast beef 200 g
(beef)
300 g
Neck of pork 200 g
(pork)
Pork belly 100 g
(pork)
Filet of 200 g
salmon
Filet of tuna 200 g
Dorade, 400 g
whole
Corn-fed 200 g 3 (with
chicken bone), 2
breast (boneless)
* Core temperature about 50-52°C
** Core temperature about 58°-60°C
*** Core temperature about 70-85°C
Rail Rare* Medium**
2 2 min. 3 min.
2 3 min. 4 min.
2 1 min. 1.5 min.
3 1.5 2 min.
min.
3 5 min. 6 min.
3 6 min. 7 min.
2 2-3 3-4 min.
min.
2 2-3 4 min.
min.
2 2-3 4 min.
min.
3 4 min. 5-6 min.
2 - -
2 - -
2 - -
2 1 min. 1.5 min.
3 - -
- -
Well done*** °C (each side)
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
3-4 min. 850 °C
3-4 min. 800 °C
3 min. 700 °C
2-3 min. 700 °C
4 min. 800 °C
5 Min. 3 minutes at
800 °C, then turn
down to 700 °C.
Turn and keep
temperature at
700 °C, grill an
additional 3–4
minutes.
Rest time Note
2 min.
2-3 min.
5 min. If the meat is thicker, add 30
seconds to each side.
5 min. If the meat is not too thick, rail
2 is also possible.
5 min.
5 min.
Not ne- With higher fat content, lower
cessary temperature to 700 °C..
4 min. For well done turn up to 700
°C after 4 minutes.
2-4 min. For well done turn up to 700
°C after 4 minutes.
2-4 min. For medium and well done
turn up to 700 °C after 4
minutes.
Not ne- Always thoroughly cook pork
cessary through..
Not ne- According to your preferences,
cessary the cooking time may be
shortened or lengthened.
Not ne- Fish protein coagulates very
cessary quickly, shorten cooking time
if necessary
Not ne- Fish protein coagulates very
cessary quickly, shorten cooking time
if necessary. With tuna, well
done is not recommended.
Skin must be well chiselled,
otherwise lengthen cooking
time and lower temperature to
700 ° C after 3 minutes.
Best with bone in the meat,
which will keep the meat juicy.
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