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GB-IE
Instructions for the User
12
TABLE: LOW TEMPERATURE COOKING (REFERENCE VALUES)
APPLICATION
QUANTITY
ROAST GENTLY ON THE
COOKING PLATE
COOKING TIMES
BEEF
COMPLETELY RARE
1KG
ON ALL SIDES,
ON EACH 2MIN.
1HR
RARE
1KG
ON ALL SIDES,
ON EACH 3MIN
1 ¼ HRS
MEDIUM
1KG
ON ALL SIDES,
ON EACH 3MIN
1 ¾ HRS
WELL-DONE
1KG
ON ALL SIDES,
ON EACH 3MIN
2 ¼ – 2 ½ HRS
ROAST BEEF IN ONE
PIECE
1KG
ON ALL SIDES,
ON EACH 3MIN
3 HRS RARE
4 ½ HRS MEDIUM
VEAL
FILET, WHOLE
1KG
ON ALL SIDES,
ON EACH 2MIN.
1 ¾ – 2HRS
LOIN, IN ONE PIECE
1KG
ON ALL 4 SIDES,
ON EACH 3MIN.
2 ¼ – 2 ½ HRS
ROAST, VAT
1KG
ON ALL SIDES,
ON EACH 3MIN.
2 – 2 ½ HRS
ROAST, SHOULDER
1KG
ON ALL AIDES,
ON EACH 3MIN.
2 ½ HRS
PORC
FILET, WHOLE
500-600 G
ON ALL SIDES,
ON EACH 2MIN.
1 ½ HRS
LOIN
600 -1000G
ALL AROUND 10-15MIN.
2 – 3 HRS
LAMB
GIGOT WITH HAUNCH
2KG
ON ALL SIDES,
ON EACH 4MIN.
3 – 4HRS
GIGOT STEAK OF THE
HAUNCH
200G
ON ALL SIDES,
ON EACH 2MIN
¾ HR – 1 HR
FILET
400G
ON ALL SIDES,
ON EACH 2MIN
1 – 1 ¼ HRS
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