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en-us
Table of settings and tips
Table of settings and tips
Table of settings and tips
Food
Temperature
°F (°C)
Cooking time
Comments
Meat and poultry
Beef steak, medium
1 –1.2 in (2.5–3 cm)
Sear at
445 –465
(230–240)
Continue
cooking at
355 (180)
Fry for 2 mins each
side
Continue cooking for
6–11 mins
e.g. 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)
410 –430
(210–220)
15–18 mins
Veal escalope, breaded
0.6 in (1.5 cm)
375– 390
(190–200)
16–20 mins
Use enough oil to prevent the breadcrumb
coating from drying out and burning.
Strips of beef or pork 1.1–1.3 lb
(500–600 g)
445–465
(230 –240)
6–8 mins
Distribute the pieces of meat evenly; they
should not be touching.
Strips of poultry
1.1 –1.3 lb (500–600 g)
355– 375
(180–190)
10–12 mins
Minced meat 0.8 lb (400 g)
445 –465
(230–240)
7– 8 mins
Saddle of lamb, medium
0.6 –1 in (1.5–2.5cm)
Sear at 390
(200)
Continue
cooking at
320 (160)
Fry for 2 mins each
side
Continue cooking for
4–6 mins
Turkey steak 0.6 in (1.5 cm)
375 –390
(190–200)
8–15 mins
Turn several times
Poultry liver 0.4 in (1 cm)
390– 410
(200–210)
3–5 mins
Fish and seafood
Fish fillet 0.4 in (1 cm)
0.75 in (2 cm)
1 in (2.5 cm)
410 –430
(210–220)
5–7 mins
e.g. perch, cod, basa, haddock, plaice,
monkfish, sole, pike-perch.
375–390
(190 –200)
7–10 mins
355–375
(180 –190)
15–17 mins
Salmon steak 1 in (2.5 cm)
1.2 in (3 cm)
355 –375
(180–190)
15–17 mins
320– 340
(160–170)
18–20 mins
Tuna steak
1 –1.2 in (2.5–3 cm)
355 –375
(180–190)
17–20 mins
Prawns (1 oz/30 g each)
375 –390
(190–200)
8–10 mins
Scallops (1 oz/30 g each)
375–390
(190 –200)
4–8 mins
