23
H. Table of cooking modes and times
The cooking times are for reference only and will vary depending on the amount of food being cooked or the size or thickness of the food.
*for red meats, the indicated cooking is rare.
MEATS
POSITION
PLATE
TEMPERATURE
COOKING TIME
Ribs (1kg)
Close
Grill
250
210
7 minutes
then
8 minutes
Tournedos
Close
Open
Grill
210
250
5 minutes
10 minutes
Rump steak - Undercut
Close
Open
Grill
250
250
5 minutes
8 minutes
Rib steak - Faux fi let
Close
Open
Grill
210
250
4 minutes
8 minutes
Steak mince
Close
Open
Grill
250
250
3 minutes
6 minutes
Beef brochette
Close
Open
Grill
210
250
6 minutes
15 minutes
Veal chop (450g)
Close
Grill
210
6 minutes
Veal escalope
Open
Grill
210
8 minutes
Veal brochette
Open
Grill
210
15 minutes
Brochette of off al
Open
Close
Griddle or
Grill
210
210
16 minutes
10 minutes
Veal kidney (whole)
Veal kidney (sliced)
Open
Grill or
Griddle
180
210
12 minutes (whole)
15 minutes (sliced)
Pork chop
Close
Grill
210
6 to 7 minutes
Pork mignon (whole)
Close
Grill
210
12 minutes
Sausage
Open
Close
Grill
Grill
210
210
15 to 18 minutes
10 minutes
Whole black pudding
Close
Open
Grill or
Griddle
210
12 minutes
18 minutes
Andouillette
Close
Open
Grill
Grill
180
210
14 minutes
18 minutes
Downloaded from www.vandenborre.be
