Practical hints for cooking
- 35 - EN
Meat, sausages,
quick roast items
Cooking
programme
Oven
temperature
Cooking time
Core
temperature
Information
Fillet steak, beef 180 g
190 - 230° C 6 - 15 mins
44 -48° C
49 - 55° C
56 - 62° C
Rump steak
180 - 200 g
190 - 230 ° C 6 - 12 mins
44 -48° C
49 - 55° C
56 - 62° C
Veal steak 160 g
190 - 230°C 8 - 10 mins 56 - 62°° C
Pork fillet 80 g
190 - 230°C 5 - 8 mins 56 - 62°° C
Slices of liver
200 - 220°C 4 - 6 mins -
do not flour
Rissoles 150 g
Cured smoked pork chop
160 g
180 - 200°C
200 - 220°C
12 - 15 mins -
grease trays, if necessary
(depending on amount)
Rack of lamb
150 - 180° C 10 - 15 mins -
Meat kebab on spit
180 - 210°C 15 - 20 mins -
Breaded cutlet or escalope
Cordon bleu
180 - 220°C 10 - 15 mins -
Turkey escalope 200 g
180 - 215°C 12 - 16 mins -
Grilling
Sausages
180 - 210°C 10 - 15 mins -
Sausages in jars (230 g)
Liver loaf in jars
Boiled sausage
100°C
75°C
75°C
90 mins
30 mins/
70 mins
72°C
Tinned sausage
200 g
400 g
100°C
65 mins
90 mins
-
Fill with bottled weight + 15 g,
close lid, cool down afterwards
Poaching
Veal sausage
Frankfurters
Depending
on sausage
skin
About. 78°C
12 - 20 mins
12 - 20 mins
-
Caution
Dripping fat residues may cause burns. After
roasting fatty foods, clean the interior of the oven
thoroughly. Otherwise, smoke may develop during
subsequent cooking processes.
Mr.C recommends:
•
Pre-heating
Always pre-heat the oven well for quick roast
items.
•
Quick roasting
Place quick roast items on oven shelves or
baking trays. If possible, do not use deep
unperforated containers. These can lead to
uneven results.
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