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Use
Table continued from last page
Type of meat
Steak medallions.
Medium-sized pieces of meat.
Loin of lamb (about 150-300g).
Fillet of pork (400-600g).
Fillet of beef/veal, loin of pork, (up to 900 g).
NOTE!
Meat that has been low temperature cooked is not as hot as conventionally cooked meat. Sauces
should be served very hot. Put the plates in the warming drawer during the last 45–60 minutes
of cooking.
To keep meat prepared at a low temperature warm, turn the temperature down to position 4.
Small pieces of meat can be kept warm for up to 45 minutes and large pieces for up to 2 hours.
12
Searing on the hob
1–2 minutes per side
2–3 minutes per side
4–6 minutes on all sides
12–15 minutes on all
sides
Yarn in the warming
drawer
Time duration:
30 minutes till
1 hour
Temperature
setting 6
Time duration:
30 minutes till
1 hour
Temperature
setting 6
Time duration:
1 hour
Temperature
setting 6
Time duration: 2 till
3 hours
Temperature
setting 6
Time duration: 3 till
6 hours
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