Manual Sonnenkonig DRAGON 805 (page 65 of 72) (English, German, French, Italian)

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Meat Weight

[gramm]

Drawer Rare

[min]

Medium

[min]

Well done

[min]

Temperature (Per side) [ºC] Rest time

[min]

Reference

Filet (beef) 100 2 2 3 4 800 2

200 2 2 3 4 800 2-3

Entrecote (beef) 250 2 1 1.5 2.5 850 5 If the meat is thick, 30 s more per side

350 3 1.5 2 3 850 5 If the meat is too thick, put it on drawer 2

T-Bone (beef) 350 3 5 6 7 3 min 850 then down to 700 5

450 3 5 6 7 3 min 850 then down to 700 5

Minced meat (beef) 200 2 2-3 3-4 5-6 800 None For fatty meat temperature at 700º C

Loin 200 2 2-3 4 5-6 800 4 For Well Done at 700º C after 4 minutes

Roast 200 2 2-3 4 5-6 850 2-4 For Well Done at 700º C after 4 minutes

Beef 300 3 4 5-6 5-6 850 2-4 For Well Done at 700º C after 4 minutes

Porkneck 200 2 3-4 850 None Pork meat always good through cooking

Pork Belly 100 2 3-4 800 None

Salmon ﬁllet 200 2 3 700 None Fish protein coagulates very quickly, shorten the cooking

time if necessary.

Tuna ﬁllet 200 2 1 1.5 2-3 700 None Fish protein coagulates very quickly, shorten the cooking

time if necessary. Well done is not recommended for

tuna ﬁsh.

Gilthead 400 3 4 800 The scales should be chiseled, otherwise temperature at

700º C after 3 min

Corn-fed chicken breast 200 Bone(3)

Without (2)

3 minutes at

800º C then

turn down to

700º C

Best with bones to keep the meat juicy. Always cook the

chicken well.

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Sonnenkonig DRAGON 805 Manual

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