Cleveland Range OVEN STEAMER - Manual (Page 41)

Tables & Tips for Cooking with the Combi
35
Meat, sausage
Small roasting items
Cooking
mode
Oven
temperature
Cooking
time
Core
temperature
Information
Fillet steak, beef, 6 oz. 410 – 446°F 6 – 15 min - Rare 6 – 8 min
Medium 8 – 10 min
Rump steak,
6 – 7 oz.
446 – 482°F 6 – 12 min - Rare 6 – 8 min
Medium 8 – 10 min
Veal steak, 5 oz. 410 – 446°F 8 – 10 min -
Pork fillet, 3 oz. 410 – 446°F 5 – 8 min -
Liver cuts 392 – 428°F 4 – 6 min - Do not flour
Pork chop, 5 oz. 356 – 392°F
392 – 428°F
12 – 15
min
- Grease sheets if
necessary (depending
on weight)
Lamb steak, 6 oz. 356 – 410°F 10 – 15
min
-
Meat kebab 356 – 410°F 15 – 20
min
-
Breaded chop or escalope
Cordon bleu
356 – 410°F 10 – 15
min
-
Turkey escalope, 7 oz. 356 – 410°F 12 – 16
min
-
Grilling
Sausages 356 – 410°F 10 – 15
min
-
Boiled sausage 176°F 70 min 162°F Steaming/
poaching
Veal sausage
Wiener sausage
Depending on
skin
12 – 20
min
- Heating-up time
depends on volume
being cooked