Gastronoma Salamander, Руководство пользователя

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30
UK
COOKING CHART
Meat Weight Slot °C Rare/medium/
well done
Rest time Note
Beef fillet
100 g 2 800 2/3/4 min 2 min. -
200 g 2 800 3/4/5 min 2-3 min -
Entrecôte
250 g 2 850 1/1½/2½ min 5 min. 1
350 g 3 850 1½/2/3 min 5 min. 2
T-bone
350 g 3 850 5/6/7 min 5 min. 3
450 g 3 850 6/7/8 min 5 min. 3
Hamburger 200 g 2 800 2-3/3-4/5-6 min - 4
Veal steak 200 g 2 800 2-3/4/5-6 4 min. -
Neck cutlet 200 g 2 850 -/-/3-4 - 5
Pork breast 100 g 2 800 -/-/3-4 - 5
Salmon fillet 200 g 2 700 -/-/3 min - 6
Tuna fillet 200 g 2 700 1/1½/- min - 6+7
Whole gilt-head bream 400 g 3 800 -/-/4 min - 8
Boneless chicken breast 200 g 2 800 -/-/5 min - 9
Chicken breast with bone 200 g 3 800 -/-/5 min - 9
Notes:
1) If the steak is thick, it must have ½ minute more on each side
2) If the steak is not thick, it can be placed on slot 2
3) First 3 minutes at 850 °C, turn, and then the remaining time at 700 °C
4) If the meat has a high fat content, turn the temperature down to 700 °C
5) Pork must always be cooked through
6) Fish can easily become dry – keep an eye on it during cooking
7) Tuna should not be cooked through
8) Prick the skin with a fork
9) First 3 minutes at 800 °C, turn, and then the remaining time at 700 °C