User Guide

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Medallion of
lamb
230 6 – 10 enamelled
Boneless lamb
back
230 8 – 12 enamelled
Shoulder of
lamb
100 130 10 normal
2. Work step 20 170 78
Leg of lamb
100 130 10 normal
2. Work step 20 170 78
Poultry
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Chicken
100 130 4 normal
2. Work step 200 25 – 35
Chicken leg
100 130 4 normal
2. Work step 200 20 – 30
Chicken
fricassee
100 125 60 – 90 normal
Duck 100 130 10 normal
2. Work step
10 190 45 – 65
Breast of duck 100 130 5 enamelled
2. Work step
10 230 15 – 25
Breast of goose 100 130 10 normal
2. Work step
10 170 100–150
Goose leg 100 130 10 normal
2. Work step
10 170 45 – 55
Turkey 10 130 10 78 – 82 normal
2. Work step
10 170 70 – 120
Turkey breast 100 130 10 normal
2. Work step
10 170 72
Medallion of
turkey
230 10 – 15 enamelled