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16
Tips for cooking with the Teppan Yaki
Food to be cooked
Beef
Steak
very rare
rare
medium
well done
Hamburger
Châteaubriand
Pork
Pork médaillons
Neck of pork steaks
Pork escalope
Spare ribs
Pork kebabs
Lamb
Lamb cutlets
Lamb fillets
Temperature (°C)
200–220
220
220
220
220
200
200
100
180–220
180
200
200
180
200
180–200
180
180
Time/Tips
Preheat cooking surface
2 mins., turn after 1 min.
4 mins, turn after 2 mins.
6 mins, turn after 3 mins.
8 mins, turn after 4 mins.
without oil or fat the
frying times increase
by around 20 %
6–8 mins., turn after
3–4 mins.
Quickly sear the meat on
all sides in oil
(do not turn until the meat
comes away from the
surface)
Finish off by cooking for 10
mins. on one side
Preheat cooking surface
8 mins, turn after 4 mins.
(depending on thickness)
8 mins, turn after 4 mins.
6 mins, turn after 3 mins.
8–10 mins., turn several
times
6–8 mins., sear well on all
sides
Preheat cooking surface
10 mins, turn after 5 mins.
10 mins, turn after 5 mins.
(it is important that the
fillets
are seared all the way
round)
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