36
EN
FORMS OF PREPARATION AND GUIDELINES FOR
SETTING AND USING THE STEAKREAKTOR
Meat
Weight
Rail
Rare* Medium**
Well
done***
°C (each side)
Rest
time
Note
Filet (beef)
100 g
2
2
min.
3 min.
4 min.
800 °C
2-5
min.
200 g
2
3
min.
4 min.
5 min.
800 °C
3-8
min.
Entrecote
(beef)
250 g
2
1
min.
1.5 min.
2.5 min.
850 °C
5-10
min.
If the meat is thicker,
add 30 seconds to each
side.
350 g
3
1.5
min.
2 min.
3 min.
850 °C
5-10
min.
If the meat is not too
thick, rail 2 is also
possible.
T-bone
(beef)
350 g
3
5
min.
6 min.
7 min.
3 min at 850
°C, then turn
down to 700
°C
5-10
min.
450 g
3
6
min.
7 min.
8 min.
3 min at 850
°C, then turn
down to 700
°C
5-10
min.
Ground
meat
(beef)
200 g
2
2-3
min.
3-4 min.
4-5 min.
800 °C
Not
neces-
sary
With higher fat content,
lower temperature to
700 °C..
Veal loin
200 g
2
2-3
min.
4 min.
5-6 min.
800 °C
4 min.
For well done turn up to
700 °C after 4 minutes.
Roast beef
(beef)
200 g
2
2-3
min.
4 min.
5-6 min.
850 °C
2-4
min.
For well done turn up to
700 °C after 4 minutes.
300 g
3
4
min.
5-6 min.
6-7 min.
850 °C
2-4
min.
For medium and well
done turn up to 700 °C
after 4 minutes.
