Food to be cooked
Temperature (°C)
Time / Tips
Beef
160 – 180
Beef steak bleu - very raw
180
2 minutes, turn after 1 minute.
Beef steak raw
180
6 minutes, turn after 3 minutes.
Beef steak medium
180
8 minutes, turn after 2 minutes.
Beef steak - well done
180
8 minutes, turn after 4 minutes. Without fatty
substances, the roasting time increases by ap‐
proximately 20%.
Hamburger
160
6 - 8 minutes, turn after 3 - 4 minutes.
Châteaubriand
160 then 100
Sauté the meat in oil on all sides (turn only
when the meat does not stick to the pan). Fin‐
ish off on one side for 10 minutes (100 °C).
Pork
160 – 180
Pork medallions
160
8 minutes, turn after 4 minutes (depending on
the thickness).
Pork steaks
180
8 minutes, turn after 4 minutes.
Pork escalopes
160
6 minutes, turn after 3 minutes.
Spare ribs
1)
160
8 - 10 minutes, turn several times.
Pork skewer
160
6 - 8 minutes, sauté well on all sides.
Lamb
160 – 180
Lamb chops
180
10 minutes, turn after 5 minutes.
Filet of lamb
160
10 minutes, turn after 5 minutes. The filet must
be fried on both sides.
Lamb steaks
160
6 - 8 minutes, turn after 3 - 4 minutes.
Poultry
140 – 160
Chicken supreme
140
8 - 10 minutes, turn after 4 - 5 minutes, under
a cooking lid.
Turkey breast strips
160
6 minutes, turn several times.
Sausages
160
Turn as needed.
Fried egg
140
Turn as needed.
Crepes / Omelettes
140 - 160
Turn as needed.
Fruits
140 - 160
Turn as needed.
Vegetables
140 - 160
10 - 20 minutes, turn several times.
Vegetables
140 - 160
10 - 15 minutes, under a cooking lid (turn half‐
way through).
Frying precooked rice
140 - 160
10 - 15 minutes, turn several times.
Frying precooked noodles
140 - 160
15 - 20 minutes, turn halfway through.
1) Precook them first.
ENGLISH
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