64
EN
Meat
Weight
[gramm]
Drawer
Rare
[min]
Medium
[min]
Well done
[min]
Temperature (Per side) [ºC] Rest time
[min]
Reference
Filet (beef)
100
2
2
3
4
800
2
200
2
2
3
4
800
2-3
Entrecote (beef)
250
2
1
1.5
2.5
850
5
If the meat is thick, 30 s more per side
350
3
1.5
2
3
850
5
If the meat is too thick, put it on drawer 2
T-Bone (beef)
350
3
5
6
7
3 min 850 then down to 700 5
450
3
5
6
7
3 min 850 then down to 700 5
Minced meat (beef)
200
2
2-3
3-4
5-6
800
None
For fatty meat temperature at 700º C
Loin
200
2
2-3
4
5-6
800
4
For Well Done at 700º C after 4 minutes
Roast
200
2
2-3
4
5-6
850
2-4
For Well Done at 700º C after 4 minutes
Beef
300
3
4
5-6
5-6
850
2-4
For Well Done at 700º C after 4 minutes
Porkneck
200
2
3-4
850
None
Pork meat always good through cooking
Pork Belly
100
2
3-4
800
None
Salmon fillet
200
2
3
700
None
Fish protein coagulates very quickly, shorten the cooking
time if necessary.
Tuna fillet
200
2
1
1.5
2-3
700
None
Fish protein coagulates very quickly, shorten the cooking
time if necessary. Well done is not recommended for
tuna fish.
Gilthead
400
3
4
800
The scales should be chiseled, otherwise temperature at
700º C after 3 min
Corn-fed chicken breast
200
Bone(3)
Without (2)
3 minutes at
800º C then
turn down to
700º C
Best with bones to keep the meat juicy. Always cook the
chicken well.
6 Preparation table
