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Les langues disponibles
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Food to be cooked
Veal chop
Veal medallions, 4 cm
thick
Veal steaks, 3 - 4 cm thick 160
Veal escalopes, natural
Veal fricasee in cream
sauce
Beef
Beef steak blau, very rare
Beef steak blutig, rare
Beef steak rosa, medium
Beef steak durch, well
done
Hamburger
Châteaubriand
Pork
Pork medallions
Pork steaks
Pork escalopes
Spare ribs
Pork skewer
All manuals and user guides at all-guides.com
Temperature (°C)
180
160
180
180
160–180
180
180
180
180
160
160 then 100
160–180
160
180
160
160
160
Time / Tips
10 minutes, turn after 5
minutes.
10 minutes, turn after 5
minutes.
6 minutes, turn after 3 mi-
nutes.
5 minutes, turn after 2½
minutes.
6 minutes, turn after 3 mi-
nutes. The meat strips
must not be stuck to each
other.
Preheat the appliance.
2 minutes, turn after 1 mi-
nute.
6 minutes, turn after 3 mi-
nutes.
8 minutes, turn after 2 mi-
nutes.
8 minutes, turn after 4 mi-
nutes. Without fatty sub-
stances, the roasting time
increases by approximate-
ly 20%.
6 - 8 minutes, turn after 3
- 4 minutes.
Sauté the meat in oil on all
sides (turn only when the
meat does not stick to the
pan). Finish off on one
side for 10 minutes (100
°C).
Preheat the appliance.
8 minutes, turn after 4 mi-
nutes (depending on the
thickness).
8 minutes, turn after 4 mi-
nutes.
6 minutes, turn after 3 mi-
nutes.
8 - 10 minutes, turn sever-
al times.
6 - 8 minutes, sauté well
on all sides.
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