Loading ...
Loading ...
Loading ...
8 Tips and tricks
Cooking of meat, poultry, fish
Meat
Quantity W
min
Roast pork 1 kg ‑ 20
Roast veal 1 kg ‑ 15–18
Pork chop 1 kg
(thick)
1 kg
(thin)
‑
22–24
18–20
Haunch of
lamb
1 kg ‑ 20–25
Roast beef 1 kg
(rare)
1 kg
(medium)
1 kg
(well-done)
‑
10–12
12–14
14–16
Sausages 200–400 g ‑ 4–8
Brochette (ke-
bab)
600 g ‑ 12–15
Chicken, whole
portions
1,2 kg
600 g
‑ 20–25
16–18
Chicken breast 125–300 g ‑ 7–10
▸ Depending on the piece of meat, turn halfway through the cooking time.
▸ Allow to stand for 10–15 minutes after cooking.
▸ After cooking chicken, allow the food to stand for about 3 minutes.
38
Loading ...
Loading ...
Loading ...