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Food to be cooked
Beef steak blutig, raw
Beef steak rosa, medium
Beef steak durch, well
done
Hamburger
Châteaubriand
Pork
Pork medallions
Pork steaks
Pork escalopes
Spare ribs
Pork skewer
Lamb
Lamb chops
Filet of lamb
Lamb steaks
Poultry
Chicken supreme
Temperature (°C)
180
180
180
160
160 then 100
160 – 180
160
180
160
160
160
160 – 180
180
160
160
140 – 160
140
ENGLISH
Time / Tips
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 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).
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 several
times.
6 - 8 minutes, sauté well
on all sides.
Preheat the appliance.
10 minutes, turn after 5 mi‐
nutes.
10 minutes, turn after 5 mi‐
nutes. The filet must be fri‐
ed on both sides.
6 - 8 minutes, turn after 3 -
4 minutes.
Preheat the appliance.
8 - 10 minutes, turn after 4
- 5 minutes.
35
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