Gaggenau VP 421-111 - Инструкция по эксплуатации - Страница 10

Settings table 

9

Te m p e r a t u r e

T i m e

Q u a n t i t y

R e m a r k s

M e a t   /   Po u l t r y

Rump steak

240 °C

3–6 min. each side

4 steaks (ca. 800 g)

The steak is medium, 
when meat juices appear. 
For longer frying times 
(well-done) reduce the 
heat setting to 230 °C after
searing.

Roast neck of pork

240 °C

5–6 min. each side

4 steaks (ca. 800 g)

For longer frying times
reduce the heat setting to 
230 °C after searing.

Veal cutlet

190–200 °C

12–14 min.

4 cutlets (ca. 600 g)

Swiss sautéed veal / 

240 °C

7–8 min.

600–700 g

Keep the pieces of meat  

stir fry

apart.

Minced beef

240 °C

10–12 min.

600–700 g

Sausage

190–210 °C

10–30 min. 

6 sausages (ca. 600 g) Prick sausages to avoid

(depending on size)

bursting the skin.

Lamb cutlet

210–220 °C

10–15 min.

6–8 cutlets (ca. 700 g) To avoid the cutlet curving,

make several slashes on 
the fat layer and bone. 

T urkey steak

210–220 °C

13–15 min.

4 steaks (ca. 600 g)

Chicken breast stir fry

200–210 °C

10–12 min. 

F i s h

T una steak

180–230 °C

15–25 min.

1 steak (ca. 1000 g)

Sear at 230 °C from both  
sides for about 2 min., then
continue frying at 180 °C.

Jack salmon fillet

140–160 °C

10–12 min.

4 fillets (ca. 400 g)

Fish fillet in breadcrumbs 170–190 °C

10–15 min.

4 fillets (ca. 400 g)

(e. g. haddock)

King prawns

170–190 °C

3–7 min.

ca. 400 g

Always preheat the appliance. The values specified here are guide values, which may differ depending on the condition and
size of the food.