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Medium-sized pieces of meat
Food
Fillet, 400-800 g
Saddle of lamb, ap-
prox. 450 g
Lean joints of meat,
800-1000 g
Large pieces of meat
Food
Fillet, from 800-2000 g
Sirloin, 1-2 kg
Other food
Food
Ragout
Confit meat
15.4 Recommended settings for other applications
Observe the following recommended settings.
Warming
Food
Egg and flour-based foods,
e.g. crêpes, pancakes,
wraps, tacos
Cakes, e.g. cakes with
crumble topping, muffins
Melting
Food
Dissolving gelatine
Cooking chocolate, couver-
ture chocolate
Butter
Drying
Food
Fresh herbs
10
Searing time on the hot-
plate
On all sides for 4-5 minutes 75-120 minutes
2-3 minutes per side
On all sides for 6-8 minutes 120-180 minutes
Searing time
On all sides for 6-8 minutes 120-210 minutes
On all sides for
8-10 minutes
Searing time
On all sides for
6-8 minutes
Temperature in °C
80
80
Temperature in °C
80
60
80
Temperature in °C
60
Continued cooking time in
the warming drawer
50-60 minutes
Continued cooking time in
the warming drawer
180-210 minutes
Continued cooking
time in the warming
drawer
15 hours
20 hours
Duration in minutes
10-60
30-45
Duration in minutes
10-15
30-45
30-45
Duration in minutes
90
Temperature in °C
80
80
80
Temperature in °C
80
80
Temperature in °C
80
80
80
Information
Cover the food
Cover the food
Information
Before melting the gelatine
leaves, soak them in water
and wring them out
Break the chocolate into
pieces
Cut the butter into cubes
Information
Information
In the roasting dish
with lid
In the roasting dish
with lid, e.g. confît de
canard (speciality
from South-West
France)
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