36
Meat and sausages
Short roasts
Cooking
programme
Cooking chamber
temperature
Cooking time Core temperature
Filet steak, beef
180 g
Convection 210 – 230 °C 6 – 15 min
Veal steak 160 g
Convection 210 – 230 °C 8 – 10 min
Liver slices
Convection
200 – 220 °C
4 – 6 min
Rump steak
180 – 200 g
Convection 230 – 250 °C 6 – 12 min
Fillet of pork 80 g
Convection 210 – 230 °C 5 – 8 min
Rissoles 150 g
Cured rib of pork 160 g
Superheated
steam
180 – 200 °C
200 – 220 °C
12 – 15 min
Lamb stew
Convection 180 – 210 °C 10 – 15 min
Meat skewer
Superheated
steam
180 – 210 °C 15 – 20 min
Breaded chop
or schnitzel
Cordon bleu
Convection 180 – 210 °C 10 – 15 min
Turkey escalope 200 g
Convection 180 – 210 °C 12 – 16 min
Grilled sausages
Convection 180 – 210 °C 10 – 15 min
Sausage preserve (230g )
Meat loaf preserve
Boiled sausage
Steam
Steam
Steam
100 °C
50 °C/ 100 °C
80 °C
90 min
20 min/70 min
72 °C
White sausage
Viennese sausage
Steam
Je nach Darm
Ca. 78 °C
12 – 20 min
12 – 20 min
Grilling
Steaming /
poaching
pochieren
Canned sausage
200g
400g
Steam 100 °C
65 min
90 min
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully. The
escaping steam can cause scalding!
■ Preheating
Always preheat the CONVOTHERM for short
roasts.
■ Short roasting
Place the short roasts on shelves or trays.
Do not use deep unperforated vessels, if
possible, as these can lead to uneven results.
■ Seasoning
Season the short roasts before applying the fat.
Practical tips
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