Concept2 OZ 4022, Manual

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OZ4022
CZ
Médaillons
Rib eye
T-bone
Rump Steak
40 mm
Rare 2 h
2 minutes on one side at maximum
temperature
Medium 3 h
Well done 4 h 40 min
4 minutes on one side at medium
temperature
Sirloin
Roast Beef
60 mm
Rare 1 h 45 min
4 minutes on the outside at
medium temperature
Medium 2 h 50 min
Well done 4 h
6 minutes on one side at medium
temperature
70 mm
Rare 2 h
4 minutes on the outside at
medium temperature
Medium 3 h
Well done 4 h 40 min
6 minutes on one side at medium
temperature
80 mm
Rare 2 h 20 min
4 minutes on the outside at
medium temperature
Medium 3 h 30 min
Well done 5 h 40 min
6 minutes on one side at medium
temperature
Poultry
Food preparation in the warming drawer Finishing (pan)
Part of
food
Thickness
Cooking
temperature
Cooking
time
Finishing time and temperature
Chicken
breasts
25 mm
Medium 1 h 30 min 60 seconds on one side at maximum temperature
Well done 2 h 90 seconds on one side at maximum temperature
35 mm
Medium 1 h 45 min 60 seconds on one side at maximum temperature
Well done 2 h 20 min 90 seconds on one side at maximum temperature
EN