Food to be cooked Temperature (°C) Time / Tips
Medallions of Veal, 4 cm thick 160 10 minutes, turn after 5 mi-
nutes
Veal steaks, 3 - 4 cm thick 160 6 minutes, turn after 3 minutes
Veal escalope, natural 180 5 minutes, turn after 2½ mi-
nutes
Veal fricasee in cream sauce 180 6 minutes, turn after 3 minutes
(the meat strips should not e
stuck to each other)
Beef 160–180 Pre-heat the appliance
Beef steak blau, very rare 180 2 minutes, turn after 1 minute
blutig, rare 180 6 minutes, turn after 3 minutes
rosa, medium 180 8 minutes, turn after 2 minutes
durch, 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 mi-
nutes (100°C )
Pork 160–180 Pre-heat the appliance
Medallions of pork 160 8 minutes, turn after 4 minutes
(depending on the thickness)
Pork steaks 180 8 minutes, turn after 4 minutes
Pork escalope 160 6 minutes, turn after 3 minutes
Spare ribs 160 8 - 10 minutes, turn several
times
Pork skewer 160 6 – 8 minutes, sauté well on all
sides
Lamb 160–180 Pre-heat the appliance
Lamb chops 180 10 minutes, turn after 5 mi-
nutes
Filet of lamb 160 10 minutes, turn after 5 mi-
nutes (important here is that
the filets are fried on all sides)
Lamb steaks 160 6 - 8 minutes, turn after 3 - 4
minutes
Helpful hints and tips 35
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