- 13 -
ADVICE
In order to avoid making deep scratches on the plate, do not cut your food directly on it.
Do not leave kitchen utensils on the plancha, such as cutlery, wooden spoons, plastic utensils, etc.
Do not cook at too high a temperature as this may char the plate and make it difficult to clean.
The plancha can be used at the end of cooking to keep the food hot at temperatures from 50 to 100
°C.
For all our recommendations for use and recipes, go to our website at
Coquilles St Jacques
160 °C
15 min
Cuttlefish, squid, octopus
220 °C
15 min
M
EA
T
A
ND
POUL
TR
Y
Rare T-bone steak
250 °C
about 5 min on each side
Medium T-bone steak
220 °C
about 15 min on each side
Rare steak
250 °C
about 1 min on each side
Medium steak
220 °C
about 3 min on each side
Shredded pork or veal
220 °C
20 min
Shredded rabbit or chicken
200 °C
30 min
Duck fillets
220 °C
1 to 3 min on each side
Duck breasts
240 °C then 200 °C
10 min on the skin side, then 5 min
on the other side
Beef kebabs
240 °C
5 to 10 min
Lamb cutlets or kebabs
240 °C
5 to 10 min
VEG
ET
A
BL
ES
Mushrooms / Onions /
Courgettes / Carrots /
Tomatoes / Vegetable kebabs
/ Peppers, etc.
150 °C
FRU
IT
S
Bananas / Apples / Pears /
Peaches / Oranges /
Pineapples, etc.
150 °C
