Food to be cooked
Temperature (°C)
Time / Tips
Veal chop
180
10 minutes, turn after 5
minutes.
Veal medallions, 4 cm
thick
160
10 minutes, turn after 5
minutes.
Veal steaks, 3 - 4 cm thick 160
6 minutes, turn after 3 mi-
nutes.
Veal escalopes, natural
180
5 minutes, turn after 2½
minutes.
Veal fricasee in cream
sauce
180
6 minutes, turn after 3 mi-
nutes. The meat strips
must not be stuck to each
other.
Beef
160–180
Preheat the appliance.
Beef steak blau, very rare
180
2 minutes, turn after 1 mi-
nute.
Beef steak blutig, rare
180
6 minutes, turn after 3 mi-
nutes.
Beef steak rosa, medium
180
8 minutes, turn after 2 mi-
nutes.
Beef steak durch, well
done
180
8 minutes, turn after 4 mi-
nutes. Without fatty sub-
stances, the roasting time
increases by approximate-
ly 20%.
Hamburger
160
6 - 8 minutes, turn after 3
- 4 minutes.
Châteaubriand
160 then 100
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).
Pork
160–180
Preheat the appliance.
Pork medallions
160
8 minutes, turn after 4 mi-
nutes (depending on the
thickness).
Pork steaks
180
8 minutes, turn after 4 mi-
nutes.
Pork escalopes
160
6 minutes, turn after 3 mi-
nutes.
Spare ribs
160
8 - 10 minutes, turn sever-
al times.
Pork skewer
160
6 - 8 minutes, sauté well
on all sides.
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