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Les langues disponibles
COOKING CHART
Meat
Beef fillet
Entrecôte
T-bone
Hamburger
Veal steak
Neck cutlet
Pork breast
Salmon fillet
Tuna fillet
Whole gilt-head bream
Boneless chicken breast
Chicken breast with bone
Notes:
1)
If the steak is thick, it must have ½ minute more on each side
2)
If the steak is not thick, it can be placed on slot 2
3)
First 3 minutes at 850 °C, turn, and then the remaining time at 700 °C
4)
If the meat has a high fat content, turn the temperature down to 700 °C
5)
Pork must always be cooked through
6)
Fish can easily become dry – keep an eye on it during cooking
7)
Tuna should not be cooked through
8)
Prick the skin with a fork
9)
First 3 minutes at 800 °C, turn, and then the remaining time at 700 °C
UK
Weight
Slot
°C
100 g
2
800
200 g
2
800
250 g
2
850
350 g
3
850
350 g
3
850
450 g
3
850
200 g
2
800
200 g
2
800
200 g
2
850
100 g
2
800
200 g
2
700
200 g
2
700
400 g
3
800
200 g
2
800
200 g
3
800
30
Rare/medium/
Rest time
well done
2/3/4 min
2 min.
3/4/5 min
2-3 min
1/1½/2½ min
5 min.
1½/2/3 min
5 min.
5/6/7 min
5 min.
6/7/8 min
5 min.
2-3/3-4/5-6 min
-
2-3/4/5-6
4 min.
-/-/3-4
-
-/-/3-4
-
-/-/3 min
-
1/1½/- min
-
-/-/4 min
-
-/-/5 min
-
-/-/5 min
-
Note
-
-
1
2
3
3
4
-
5
5
6
6+7
8
9
9
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