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Food to be cooked
King prawns (without shell)
Shark steaks, approximately
2.5 cm thick
Sole, Müllerin Art (fried in
butter)
Plaice filets
Veal
Veal chop
Veal medallions, 4 cm thick
Veal steaks, 3 - 4 cm thick
Veal escalopes, natural
Veal fricasee in cream sauce
Beef
Beef steak blau, very raw
Beef steak blutig, raw
Beef steak rosa, medium
Beef steak durch, well done
Hamburger
Châteaubriand
Temperature (°C)
140
160
140
140
140 – 180
180
160
160
180
180
160 – 180
180
180
180
180
160
160 then 100
ENGLISH
Time / Tips
6 minutes, turn after 3 mi-
nutes.
10 minutes, turn after 5 mi-
nutes.
8 minutes, turn after 4 mi-
nutes, light side first.
6 minutes, turn after 3 mi-
nutes.
Preheat the hob.
10 minutes, turn after 5 mi-
nutes.
10 minutes, turn after 5 mi-
nutes.
6 minutes, turn after 3 mi-
nutes.
5 minutes, turn after 2,5 mi-
nutes.
6 minutes, turn after 3 mi-
nutes. The meat strips must
not be stuck to each other.
Preheat the hob.
2 minutes, turn after 1 mi-
nute.
6 minutes, turn after 3 mi-
nutes.
8 minutes, turn after 2 mi-
nutes.
8 minutes, turn after 4 mi-
nutes. Without fatty substan-
ces, the roasting time increa-
ses by approximately 20%.
6 - 8 minutes, turn after 3 - 4
minutes.
Sauté the meat in oil on all
sides (turn only when the
meat does not stick to the
pan). Finish off on one side
for 10 minutes (100 °C).
29
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