Food to be cooked
Temperature (°C)
Time / Tips
Veal chop
180
10 minutes, turn after 5 mi-
nutes.
Veal medallions, 4 cm thick
160
10 minutes, turn after 5 mi-
nutes.
Veal steaks, 3 - 4 cm thick
160
6 minutes, turn after 3 mi-
nutes.
Veal escalopes, natural
180
5 minutes, turn after 2,5 mi-
nutes.
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 hob.
Beef steak blau, very raw
180
2 minutes, turn after 1 mi-
nute.
Beef steak blutig, raw
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 substan-
ces, the roasting time increa-
ses by approximately 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 hob.
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 several
times.
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