AEG ITE42600KB Notice D'utilisation page 69

Food to be cooked
Beef
Beef steak bleu - very raw
Beef steak raw
Beef steak medium
Beef steak - well done
Hamburger
Châteaubriand
Pork
Pork medallions
Pork steaks
Pork escalopes
1)
Spare ribs
Pork skewer
Lamb
Lamb chops
Filet of lamb
Lamb steaks
Poultry
Chicken supreme
Turkey breast strips
Sausages
Fried egg
Crepes / Omelettes
Fruits
Vegetables
Vegetables
Frying precooked rice
Frying precooked noodles
1) Precook them first.
Temperature (°C)
160 – 180
180
180
180
180
160
160 then 100
160 – 180
160
180
160
160
160
160 – 180
180
160
160
140 – 160
140
160
160
140
140 - 160
140 - 160
140 - 160
140 - 160
140 - 160
140 - 160
Time / Tips
2 minutes, turn after 1 minute.
6 minutes, turn after 3 minutes.
8 minutes, turn after 2 minutes.
8 minutes, turn after 4 minutes. Without fatty
substances, the roasting time increases by ap‐
proximately 20%.
6 - 8 minutes, turn after 3 - 4 minutes.
Sauté the meat in oil on all sides (turn only
when the meat does not stick to the pan). Fin‐
ish off on one side for 10 minutes (100 °C).
8 minutes, turn after 4 minutes (depending on
the thickness).
8 minutes, turn after 4 minutes.
6 minutes, turn after 3 minutes.
8 - 10 minutes, turn several times.
6 - 8 minutes, sauté well on all sides.
10 minutes, turn after 5 minutes.
10 minutes, turn after 5 minutes. The filet must
be fried on both sides.
6 - 8 minutes, turn after 3 - 4 minutes.
8 - 10 minutes, turn after 4 - 5 minutes, under
a cooking lid.
6 minutes, turn several times.
Turn as needed.
Turn as needed.
Turn as needed.
Turn as needed.
10 - 20 minutes, turn several times.
10 - 15 minutes, under a cooking lid (turn half‐
way through).
10 - 15 minutes, turn several times.
15 - 20 minutes, turn halfway through.
ENGLISH 69