Cuisinart PL60BE, Instructions Manual

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21
F. Table of cooking modes and times
The cooking times are only a guide and will vary according to the amount of food being cooked or
the size or thickness of the food.
For red meat, the doneness shown is “rare”.
For pre-cooked vegetables, boil in salted water for 5 minutes.
BEEF THERMOSTAT COOKING TIME
120 g mince 220°C
3 minutes (rare)
6 minutes (medium)
9 minutes (well done)
VEAL
THERMOSTAT
COOKING TIME
(both sides)
150 g fillet of veal (well done) 220°C 8 minutes
160 g veal scallops 260°C 5 minutes
Middle-cut breast of veal 180°C 20 minutes
200 g scallop of veal 220°C 5 minutes
120 g mince meat 220°C 8 minutes
LAMB THERMOSTAT
COOKING TIME
(both sides)
220 g leg 220°C 8 minutes
80 g noisette 220°C 4 minutes
220 g whole fillet 180°C 10 minutes
PORK THERMOSTAT COOKING TIME
400 g filet mignon 180°C - 160°C 20 minutes
1 kg round steak 180°C 30 minutes
Prepared spare ribs 180°C - 160°C 20 minutes
140 g belly 180°C 8 minutes
Rack 180°C - 160° C 20 minutes