When the temperature is too high, the fat
begins to produce smoke. This tempera-
ture is called the smoke point.
Fats/Oils
Max. temperature (°C)
Smoke point (°C)
Butter
130
150
Pork fat
170
200
Beef fat
180
210
Olive oil
180
200
Sunflower oil
200
220
Groundnut oil
200
235
Coconut oil
200
240
Always preheat the appliance.
Food to be cooked
Temperature (°C)
Time / Tips
Fish and shellfish
140–160
Preheat the appliance.
Salmon fillets
160
8 minutes, turn after 4 mi-
nutes.
King prawns (without
shell)
140
6 minutes, turn after 3 mi-
nutes.
Shark steaks, approx. 2.5
cm thick
160
10 minutes, turn after 5
minutes.
Sole, Müllerin Art (fried in
butter)
140
8 minutes, turn after 4 mi-
nutes, light side first.
Plaice filets
140
6 minutes, turn after 3 mi-
nutes.
Veal
140–180
Preheat the appliance.
Veal chop
180
10 minutes, turn after 5
minutes.
Veal medallions, 4 cm
thick
160
10 minutes, turn after 5
minutes.
Veal steaks, 3 - 4 cm
thick
160
6 minutes, turn after 3 mi-
nutes.
Veal escalopes, natural
180
5 minutes, turn after 2½
minutes.
Veal fricasee in cream
sauce
180
6 minutes, turn after 3 mi-
nutes. The meat strips
must not be stuck to
each other.
Beef
160–180
Preheat the appliance.
Beef steak blau, very rare
180
2 minutes, turn after 1 mi-
nute.
ENGLISH
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