Gastroback 42812 Design Bistro Oven Advanced 28L - Manual (Page 17)

Beef/Calf
Beef Steak
Rump Staek
Scotch filet
(1000 g)
Roast beef
(2 kg)
4 min high temperature
3 min high temperature
7 min high temperature
10 min middle temperature
ca. 25 min
ca. 30 min
ca. 90 min
ca. 2 hours
ca. 1 hours
85°C
85°C
85°C
85°C
70°C
Check the current state; the core temperatrure should be 57°C
calf steak
Cutlet
4 min middle temperature
5 min middle temperature
ca. 25 min
ca. 25 min
85°C
85°C
Pig meat should never be raw but always well done
Filet
(400 g)
Loin or back
9 min middle temperature
10 min middle temperature
ca. 35 min
(8 min/100 g)
ca. 120 min
85°C
85°C
Check the current state; the core temperatrure should be 70°C
Chops
Cutlet
5 min middle temperature
2 min middle temperature
ca. 30 min
ca. 20 min
85°C
85°C
NOTE: The temperature alludes to the function heat from above and below.
NOTE: The cooking time depends on the size of meat and the temperature of the meat to
start with (did it come right out of the fridge or did the meat have room temperature).
Core temperature
Lamb
Back of lamb, raw
Back of lamb, well done
Leg of lamb, raw
Leg of lamb, well doen
70 °C
80 °C
75 °C
82 °C
Beef
Roast beef, raw
Roast beef, well done
Roast of beef, raw
Roast of beef, well done
Marinated beef
Boiled filet of beef
Ox breast
53 °C
58 °C
50 °C
58 °C
85 °C
85 °C
83 °C
Calf
Back of calf
Leg of calf
Shoulder of calf
65 °C
70 °C
75 °C
Pig
Back of pig
Knuckle of pork
Leg of ham
60 °C
85 °C
70 °C
Poultry 85 °C
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