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12
Settings table
The values in the settings table apply to a preheated
appliance. They should only be regarded as
guidelines, since more or less heat may be required
depending on the type and condition of the food.
Food Temperature Cooking time Notes
Meat and poultry
Beefsteak, medium
(2.5 - 3 cm; 1 - 1¼ in)
Sear at 460 - 480°F
(230 - 240 °C)
Continue at 360°F
(180 °C )
Sear each side 2 min.
Continue 6 - 11 min.
e.g. entrecote, fillet steak, rump
steak. The steak is medium when
meat juice appears on the surface.
Pork neck steak (2 cm; ¾ in) 420 - 440°F
(210 - 220 °C)
15 - 18 min.
Veal cutlet, breaded (1.5 cm; (½ in) 380 - 400°F
(190 - 200 °C)
16 - 20 min. Use sufficient oil so that the bread
crumbs don't dry out and burn.
Small slices of beef or pork (800 - 900 g;
1lb - 1lb 5oz)
460 - 480°F
(230 - 240 °C )
6 - 8 min. Distribute the pieces of meat well.
They shouldn't touch each other.
Small slices of poultry 360 - 380°F
(180 - 190 °C)
10 - 12 min.
Ground meat (600 g; 1lb) 460 - 480°F
(230 - 240 °C)
7 - 8 min.
Saddle of lamb, medium (1.5 - 2.5 cm; ½
- 1 in)
Sear at 400°F
(200 °C)
continue at (320°F)
(160 °C)
Sear each side 2 min.
Continue 4 - 6 min.
Turkey steak (1.5 cm; ½ in) 400°F - 420°F
(200 - 210 °C)
8 - 15 min.
Poultry liver (1 cm; ¼ in) 400°F - 420°F
(200 - 210 °C)
3 - 5 min.
Fish and seafood
Fish fillet (1 cm; ¼ in)
(2 cm; ¾ in)
(2.5 cm; (1 in)
210 - 220 °C
(410°F - 430°F)
5 - 7 min. e.g. perch, cod, catfish, haddock,
plaice, angler, sole, zander
380 - 400°F
(190 - 200 °C)
7 - 10 min.
360 - 380°F
(180 - 190 °C)
15 - 17 min.
Salmon steak (2.5 cm; 1 in)
(3 cm; 1¼ in)
360 - 380°F
(180 - 190 °C)
15 - 17 min.
160 - 170 °C
(320°F - 340°F)
18 - 20 min.
Tuna steak (2.5 - 3 cm; 1 - 1¾ in) 360 - 380°F
(180 - 190 °C)
17 - 20 min.
Shrimps (30 g; 1 oz) 380 - 400°F
(190 - 200 °C)
4 - 5 min.
Scallops (30 g; 1 oz) 380 - 400°F
(190 - 200 °C)
8 - 12 min.
Vegetables
Eggplant, in slices (600 g; 1 lb) 360 - 380°F
(180 - 190 °C)
6 - 8 min. Salt eggplants before frying, leave
for 30 minutes and dry off.
Mushrooms, in slices (600 g; 1lb) 460 - 480°F
(230 - 240 °C)
10 - 12 min.
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