How it works
en
7
7.2 Recommended settings
The setting values are only intended as a guideline because more or less heat will be required depending on the
type and condition of the food.
Meat and poultry
Food
Temperature in °C
Cooking time in mins Comments
Beef steak, medium, 2.5-3 cm
1.
Sear at
230-240 °C
2.
Continue cooking
at 180 °C
1.
Fry for 2 mins
each side
2.
Continue frying for
6-11 mins
E.g. entrecôte, fillet steak, rump
steak. The steak is medium when
meat juice can be seen on the
surface.
Pork neck steak, 2 cm
210-220
15-18
Veal escalope, 1.5 cm
190-200
16-20
Strips of beef or pork, 800-900 g 230-240
6-8
Distribute the pieces of meat
evenly; they should not be touch-
ing.
Strips of poultry, 800-900 g
180-190
10-12
Distribute the pieces of meat
evenly; they should not be touch-
ing.
Minced meat, 600 g
230-240
7-8
Saddle of lamb, medium, 1.5–
2.5cm
1.
Sear at 200 °C
2.
Continue cooking
at 160 °C
1.
Fry for 2 mins
each side
2.
Continue frying for
4-6 mins
Turkey steak, 1.5 cm
200-210
12-16
Poultry liver, 1 cm
200-210
3-5
Fish and seafood
Food
Temperature in °C
Cooking time in mins Comments
Fish fillet, 1 cm
Fish fillet, 2 cm
Fish fillet, 2.5 cm
210-220
190-200
180-190
5-7
7-10
15-17
E.g. perch, cod, basa, haddock,
plaice, monkfish, sole, pikeperch
Salmon steak, 2.5 cm
Salmon steak, 3 cm
180-190
160-170
15-17
18-20
Tuna steak, 2.5-3 cm
180-190
17-20
Prawns, 30 g each
190-200
6-7
Scallops, 30 g each
190-200
8-12
Vegetables
Food
Temperature in °C
Cooking time in mins Comments
Aubergines, sliced, 600 g
180-190
6-8
Salt the aubergines and leave to
stand for approx. 30 minutes be-
fore frying. Then dry.
Mushrooms, sliced, 600 g
230-240
10-12
Carrots, julienne, 600 g
180-190
12-16
Potatoes, boiled, sliced, 600 g
200-220
7-10
Peppers, cut into strips, 600 g
200-210
8-12
Courgettes, sliced, 600 g
180-190
8-10
Onions or leeks, cut into rings,
600 g
170-190
5-7
Egg-based dishes and desserts
Food
Temperature in °C
Cooking time in mins Comments
Fried eggs, scrambled eggs,
4-6 eggs
180-190
3-5
