Operation Manual

15
C. TABLE OF COOKING METHODS AND TIMES
The cooking times are for reference only and will vary depending on the amount of food being cooked or the size or thickness
of the food!
MEATS SELECTION METHOD OR TEMPERATURE COOKING TIME
Ribs (1kg) 190°C 15 minutes
Tournedos
190°C
200°C
5 minutes
10 minutes
Rump steak - Undercut
190° C
200° C
5 minutes
10 minutes
Rib steak - Faux  let
190° C
200° C
4 minutes
10 minutes
Steak mince
200° C
230° C
3 minutes
8 minutes
Beef brochette
190° C
200° C
6 minutes
18 minutes
Veal chop 190° C 6 minutes
Veal escalope 220° C 8 minutes
Veal brochette 200° C 18 minutes
Brochette of o al 200° C 18 minutes
Veal kidney
190° C
200° C
10 minutes (whole)
15 minutes (sliced)
Pork chop 190° C 6 to 7 minutes
Pork mignon 190° C 10 minutes (whole)
Sausage 200° C 18 to 20 minutes
Whole black pudding
Sliced black pudding
180° C
200° C
20 minutes
5 minutes
Andouillette
150° C
200° C
15 minutes
20 minutes
Pork brochette 200° C 20 to 22 minutes
Lamb chop 200° C 6 to 8 minutes
Lamb leg slice
190° C
200° C
15 minutes
5 minutes
Merguez 200° C 10 minutes
Lamb brochette 190° C 5 minutes
Duck  let 150° C 10 minutes