Table Of Settings And Tips - Gaggenau VP 414 611 Notice D'utilisation

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Table of settings and tips

Table of settings and tips
T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium
1–1.2 in (2.5–3 cm)
Pork neck steak 0.75 in (2 cm)
Veal escalope 0.6 in (1.5 cm)
Strips of beef or pork 1.7–1.9 lb
(800–900 g)
Strips of poultry
1.7–1.9 lb (800–900 g)
Minced meat 1.3 lb (600 g)
Saddle of lamb, medium
0.6–1 in (1.5–2.5 cm)
Turkey steak 0.6 in (1.5 cm)
Poultry liver 0.4 in (1 cm)
Fish and seafood
Fish fillet 0.4 in (1 cm)
0.75 in (2 cm)
1 in (2.5 cm)
Salmon steak 1 in (2.5 cm)
1.2 in (3 cm)
Tuna steak
1–1.2 in (2.5–3 cm)
Prawns (1 oz/30 g each)
Scallops (1 oz/30 g each)
Vegetables
Aubergines, sliced
1.3 lb (600 g)
Mushrooms, sliced
1.3 lb (600 g)
Carrots, julienne
1.3 lb (600 g)
Potatoes, boiled, sliced
1.3 lb (600 g)
Peppers, cut into strips
1.3 lb (600 g)
Zucchini, sliced
1.3 lb (600 g)
12
Temperature Cooking time
°F
Sear at Fry for 2:30 mins
460–480 each side
Continue Continue cooking for
cooking at 380 6–11 mins
440–460 15–18 mins
400–420 16–20 mins
460–480 8–10 mins
400–420 10–12 mins
460–480 9–10 mins
Sear at 420 Fry for 2 mins each
side
Continue Continue cooking for
cooking at 340 4–6 mins
420–440 12–16 mins
420–440 3–5 mins
420–440 5–7 mins
400–420 7–10 mins
380–400 15–17 mins
380–400 15–17 mins
340–360 18–20 mins
380–400 15–20 mins
400–420 6–7 mins
400–420 8–12 mins
400–420 6–8 mins
460–480 12–14 mins
380–400 12–16 mins
420–460 7–10 mins
420–440 8–12 mins
400–420 8–10 mins
Comments
For example, entrecôte, fillet steak, rump
steak. The steak is medium when meat
juice can be seen on the surface.
Distribute the pieces of meat evenly; they
should not be touching.
For example, perch, cod, basa, haddock,
plaice, monkfish, sole, pike-perch.
Salt the aubergines and leave to stand for
approx. 30 minutes before frying. Then
dry.