32
Examples beef and veal
Proper Amounts per container
Food Hints container/grid 20 x
2
⁄1
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 40 x
1
⁄1
Fillet steak season, oil lightly, preheat 300 °C, grid 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
approx. 3 cm thick, medium 40 x
1
⁄1
Rump steak season, oil lightly, preheat 300 °C, grid
6 x
1
⁄
1 10 x
1
⁄
1 10 x
2
⁄
1 20 x
1
⁄
1 20 x
2
⁄
1
approx. 2 cm thick, do not flatten 40 x
1
⁄1
Roast beef season, oil lightly, medium grid or 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
20 mm granite
Beef joint choose flat pieces 6 5 m m
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Ø 80–100 mm, maturated not perforated
Beef roulade season, cook in sauce 6 5 m m
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Beef liver cut in equal slices, grid or 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
preheat 300 °C 20 mm granite
Fillet 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Wellington
Fillet of veal season, oil lightly, preheat 300 °C grid
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Veal chops season shortly before cooking, grid 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
preheat 300 °C
Veal joint season, lard lean parts, grid
3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
65 mm unperf. 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm
Leg of veal when needed add lard, grid or 3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
container for sauce 40 mm unperf. 1 x
1
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
2
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
2
⁄1 40 mm
Osso bucco marinate, 65 mm unperf. 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
equal slices
Breast of veal stuff but not too firm, grid
3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
baste from time to time 65 mm unperf. 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm
Veal fricassée add spices and vegetables 65 mm unperf. 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
to the meat
Ragout fin fill warm into forms, grid or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
cover with sauce hollandaise 20 mm granite
Saddle of veal baste from time to time grid
2 x
1
⁄
1 3 x
1
⁄
1 3 x
2
⁄
1 6 x
1
⁄
1 6 x
2
⁄
1
Veal shoulder add lard, container for meat juices grid 3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
40 mm unperf. 1 x
1
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
2
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
2
⁄1 40 mm
CT = automatic core temperature (option).
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