Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Food to be cooked
Veal steaks, 3 - 4 cm thick
Veal escalopes, natural
Veal fricasee in cream sauce
Beef
Beef steak bleu - very raw
Beef steak raw
Beef steak medium
Beef steak - well done
Hamburger
Châteaubriand
Pork
Pork medallions
Pork steaks
Pork escalopes
1)
Spare ribs
Pork skewer
Lamb
Lamb chops
Filet of lamb
Lamb steaks
Poultry
Chicken supreme
Turkey breast strips
Temperature (°C)
160
180
180
160 – 180
180
180
180
180
160
160 then 100
160 – 180
160
180
160
160
160
160 – 180
180
160
160
140 – 160
140
160
Time / Tips
6 minutes, turn after 3 minutes.
5 minutes, turn after 2,5 minutes.
6 minutes, turn after 3 minutes. The
meat strips must not be stuck to
each other.
2 minutes, turn after 1 minute.
6 minutes, turn after 3 minutes.
8 minutes, turn after 2 minutes.
8 minutes, turn after 4 minutes. With-
out fatty substances, the roasting
time increases by approximately
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).
8 minutes, turn after 4 minutes (de-
pending on the thickness).
8 minutes, turn after 4 minutes.
6 minutes, turn after 3 minutes.
8 - 10 minutes, turn several times.
6 - 8 minutes, sauté well on all sides.
10 minutes, turn after 5 minutes.
10 minutes, turn after 5 minutes. The
filet must be fried on both sides.
6 - 8 minutes, turn after 3 - 4 minutes.
8 - 10 minutes, turn after 4 - 5 mi-
nutes, under a cooking lid.
6 minutes, turn several times.
ENGLISH
15
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