92
OZ4022
CZ
How to use
1. Preheat the drawer at 70 °C for 15 minutes.
2. Put the meat in the drawer and cover it with a cover made of heat-resistant material.
3. The cooking time depends on the size of individual pieces of meat. See the cooking times for different sized
pieces of meat in the tables in the
Low-temperature
paragraph.
Note:
1. Salt the meat during the process of low temperature cooking or after it is done.
2. Dry the meat with a kitchen paper towel before finishing on the pan.
3. Preheat the pan with a reasonable quantity of oil or butter and place the meat in the pan.
4. Serve on pre-heated plates. This prevents the meat from cooling too rapidly.
LOW-TEMPERATURE COOKING
Warming food tables
Beef and veal
Food preparation in the warming drawer
Finishing (pan)
Part of food
Thickness
Cooking
temperature
Cooking time
Finishing time and temperature
The whole piece
of meat
50 mm
Rare
1 h 35 min
90 seconds on the outside at
maximum temperature
Medium
2 h 35 min
Well done
3 h 30 min
3 minutes on the outside at
medium temperature
60 mm
Rare
1 h 45 min
90 seconds on the outside at
maximum temperature
Medium
2 h 50 min
Well done
4 h
3 seconds on the outside at
medium temperature
70 mm
Rare
2 h
90 seconds on the outside at
maximum temperature
Medium
3 h
Well done
4 h 40 min
3 minutes on the outside at
medium temperature
Médaillons
Rib eye
T-bone
Rump Steak
20 mm
Rare
1 h 35 min
90 seconds on one side at
maximum temperature
Medium
2 h 35 min
Well done
3 h 30 min
3 minutes on one side at medium
temperature
30 mm
Rare
1 h 45 min
90 seconds on one side at
maximum temperature
Medium
2 h 50 min
Well done
4 h
3 minutes on one side at medium
temperature
EN
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