User manual

VEAL
(°C) (min)
Veal knuckle, 1.5
- 2 kg
160 -
180
120 -
150
LAMB
(°C) (min)
Lamb leg / Roast
lamb, 1 - 1.5 kg
150 -
170
100 -
120
Lamb saddle, 1 -
1.5 kg
160 -
180
40 - 60
POULTRY
(°C) (min)
Poultry, portions,
0.2 - 0.25 kg
each
200 -
220
30 - 50
POULTRY
(°C) (min)
Chicken, half, 0.4
- 0.5 kg each
190 -
210
35 - 50
Chicken, poulard,
1 - 1.5 kg
190 -
210
50 - 70
Duck, 1.5 - 2 kg 180 -
200
80 - 100
Goose, 3.5 - 5 kg 160 -
180
120 -
180
Turkey, 2.5 - 3.5
kg
160 -
180
120 -
150
Turkey, 4 - 6 kg 140 -
160
150 -
240
FISH (STEAMED)
(°C) (min)
Whole fish, 1 -
1.5 kg
210 -
220
40 - 60
Defrost
(kg)
Defrosting
time (min)
Further defrost‐
ing time (min)
Chicken 1 100 - 140 20 - 30 Place chicken on an
upturned saucer
placed on a large
plate. Turn halfway
through.
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