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en-us
Table of settings and tips
Table of settings and tips
Table of settings and tips
Food
Temperature
°F
Cooking time
Comments
Meat and poultry
Beef steak, medium
1–1.2 in (2.5–3 cm)
Sear at
460–480
Continue
cooking at 380
Fry for 2:30 mins
each side
Continue cooking for
6–11 mins
For example, entrecôte, fillet steak, rump
steak. The steak is medium when meat
juice can be seen on the surface.
Pork neck steak 0.75 in (2 cm)
440–460
15–18 mins
Veal escalope 0.6 in (1.5 cm)
400–420
16–20 mins
Strips of beef or pork 1.7–1.9 lb
(800–900 g)
460–480
8–10 mins
Distribute the pieces of meat evenly; they
should not be touching.
Strips of poultry
1.7–1.9 lb (800–900 g)
400–420
10–12 mins
Minced meat 1.3 lb (600 g)
460–480
9–10 mins
Saddle of lamb, medium
0.6–1 in (1.5–2.5 cm)
Sear at 420
Continue
cooking at 340
Fry for 2 mins each
side
Continue cooking for
4–6 mins
Turkey steak 0.6 in (1.5 cm)
420–440
12–16 mins
Poultry liver 0.4 in (1 cm)
420–440
3–5 mins
Fish and seafood
Fish fillet 0.4 in (1 cm)
0.75 in (2 cm)
1 in (2.5 cm)
420–440
5–7 mins
For example, perch, cod, basa, haddock,
plaice, monkfish, sole, pike-perch.
400–420
7–10 mins
380–400
15–17 mins
Salmon steak 1 in (2.5 cm)
1.2 in (3 cm)
380–400
15–17 mins
340–360
18–20 mins
Tuna steak
1–1.2 in (2.5–3 cm)
380–400
15–20 mins
Prawns (1 oz/30 g each)
400–420
6–7 mins
Scallops (1 oz/30 g each)
400–420
8–12 mins
Vegetables
Aubergines, sliced
1.3 lb (600 g)
400–420
6–8 mins
Salt the aubergines and leave to stand for
approx. 30 minutes before frying. Then
dry.
Mushrooms, sliced
1.3 lb (600 g)
460–480
12–14 mins
Carrots, julienne
1.3 lb (600 g)
380–400
12–16 mins
Potatoes, boiled, sliced
1.3 lb (600 g)
420–460
7–10 mins
Peppers, cut into strips
1.3 lb (600 g)
420–440
8–12 mins
Zucchini, sliced
1.3 lb (600 g)
400–420
8–10 mins
