Meat, Sausage Products, Small Roasting Cuts - Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions

Using the cooking programs
►

Meat, sausage products, small roasting cuts

Grilling
Typical settings for grilling:
Dish
Fillet steak, beef 200 g,
medium
Rump steak 180-200 g,
medium
Veal steak 160 g
Pork fillet 80 g
Sliced liver
Rissoles 150 g
Cured pork cutlet 160 g
Lamb carrée
Meat kebab
Breaded cutlet or esca-
lope
Cordon bleu
Turkey escalope 200 g
Sausages
Steaming / poaching
Typical settings for steaming / poaching:
Dish
Bottled sausage (230g)
Bottled liver loaf
Boiled sausage
Tinned sausage 200 g
Tinned sausage 400 g
Veal sausage
Wiener sausage
minis easyTOUCH user manual
°C min
220 7
220 8
220 9
210 8
250 6
180 12-15
180 12-15
180 10-15
180 20
190 7
180 10
190 9
195 7
°C min
100 90
75 30
75 70
100 65
90
dependin 10-15
g on skin
approx.
80
119
Tip
°C
52 Use grill rack
52 Use grill rack
56
56
–
Do not coat in flour
78 Grease baking sheets
69
Grease baking sheets
51
–
Use spit rack
–
For larger quantities, switch on the
moisture removal option
–
For larger quantities, switch on the
moisture removal option
–
Tip
°C
72
–

Pour in bottled weight + 15g

Close lid; cool down afterwards
75