Gastroback 42811 Design Bistro Oven Pro 18L - Manual (Page 15)

Cooking table for low temperture baking
You can reduce the long cooking time when you sauté the meat in a frying pan before
cooking it (refer to the cooking table). Sauté small pieces of meat twice as long on the
first side then on the other side but keep the cooking time. The optimum core temperature is
between 65°C (rare) and 75°C (well done).
Meat Time to sauté cooking time oven
temperature
poultry
chicken breast
5 min. middle temperature approx. 25 min. 85°C
filled chicken breast 8-10 min. depending on size approx. 30 min. 85°C
middle temperature
duck breast 6 min. middle temperature approx. 30 min. 85°C
sauté the side with the fat first
rabbit
back filet no bones
2 min. high temperature approx. 20 min. 70°C
lamb
leg of lamb
10 min. middle temperature approx. 80 Min. 85°C
(1kg no bones) (8 min./100g)
lamb cutlet 3 min. middle temperature approx. 20 min. 85°C
lamb back filet 3-4 min. middle temperature approx. 30 min. 85°C
(400g piece)
beef/calf
beef steak
4 min. high temperature approx. 25 min. 85°C
rump steak 3 min. high temperature approx. 30 min. 85°C
scotch filet 7 min. high temperature approx. 90 min. 85°C
(1000g)
roast beef 10 min. middle temperature approx. 2 h 85°C
(2 kg) approx. 1 h 70°C
check the doneness; core temperature should be 57°C
calf steak 4 min. middle temperature approx. 25 min. 85°C
cutlet 5 min. middle temperature approx. 25 min. 85°C
pig
pig meat should never be raw but always well done
filet
9 min. middle temperature approx. 35 min. 85°C
(400 g) (8 min./100g)
loin or back 10 min. middle temperature approx. 120 min. 85°C
check the doneness; core temperature should be 70°C
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42811_manual.qxp 10.07.2008 07:51 Seite 35