Inhaltsverzeichnis
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Verfügbare Sprachen
Verfügbare Sprachen
16
MEAT
English roast beef,
rare
English roast beef,
medium
English roast beef,
well done
MEAT
Pork shoulder, with
rind
Pork shin, 2 pieces
Leg of lamb
Whole chicken
Whole turkey
Whole duck
Whole goose
Rabbit, cut in pieces
Hare, cut in pieces
Whole pheasant
FISH
Trout / Sea bream, 3 -
4 fish
Conventional Cook‐
ing
(°C)
210
2
210
2
210
2
Conventional Cook‐
ing
(°C)
180
2
180
2
190
2
200
2
180
1
175
2
175
1
190
2
190
2
190
2
Conventional Cook‐
ing
(°C)
190
2
Fan Cooking
(°C)
200
2
200
2
200
2
Fan Cooking
(°C)
170
2
160
2
190
2
200
2
160
1
160
2
160
1
175
2
175
2
175
2
Fan Cooking
(°C)
175
2 (1 and
3)
(min)
44 - 50
51 - 55
55 - 60
(min)
120 - 150
100 - 120
110 - 130
70 - 85
210 - 240
120 - 150
150 - 200
60 - 80
150 - 200
90 - 120
(min)
40 - 55
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