Operation Manual

Food to
be coo-
ked
Type of meat Quantity/
weight
Temperature
(°C) once
cooking time
has elapsed
Total cooking time
for fresh meat,
poultry, sh
Pork Pork steaks with
bones
2 / 2 cm thick 77 °C 22 - 26 minutes
Pork steaks
without bones
4 each 110 g 71 °C 12 - 16 minutes
sausage 8 2 cm thick 71 °C 12 - 16 minutes
Beef Sirloinsteaklet
of beef
2 / 2,5 cm thick,
500 g
63 °C (rare)
71 °C (pink)
77 °C (well
done)
8 - 12 minutes
12 - 16 minutes
16 - 20 minutes
20 - 25 minutes
Loin steak 2 / 3 cm thick 63 °C (rare)
71 °C (pink)
77 °C (durchge-
braten)
12 - 16 Minuten
16 - 20 Minuten
20 - 25 Minuten
Rumpsteak 3 / 2 cm thick 63 °C (rare)
71 °C (pink)
77 °C (well
done)
8 - 12 minutes
12 - 16 minutes
16 - 20 minutes
T-Bone-Steak 3 / 2 cm thick 63 °C (rare)
71 °C (pjnk)
77 °C (well
done)
8 - 12 minutes
12 - 16 minutes
16 - 20 minutes
Hamburger 6 / 2 cm thick 71 °C (pink)
77 °C (well
done)
16 - 20 minutes
18 - 22 minutes
Fish and
seafood
Steak 2 Steaks 2,5 - 3,8
cm thick
well done 10 - 15 minutes
Filet 2 Filets 1,3 - 2
cm thick
well done 6 - 14 minutes
Shrimp Shrimp well done 3 - 10 minutes
Other sausage of every
kind
450 g 74 °C 10 - 20 minutes
Bratwurst, fresh 450 g 71 °C 10 - 14 minutes
30