Operation Manual

134492
Meat Weight
(in g)
Guide le-
vel (from
below)
Tempe-
rature
(in °C)
Guide le-
vel (from
below)
Tempe-
rature
(in °C)
Roasting
time
(in min.)
Beef
Beef loin 1000 2 200-220 2 180-190 100-120
Beef loin 1500 2 200-220 2 170-180 120-150
Roastbeef, medium 1000 2 220-230 2 180-200 30-40
Roastbeef, well done 1000 2 220-230 2 180-200 40-50
Pork
Pork roast with skin 1500 2 180-190 2 170-180 140-160
Flank 1500 2 190-200 2 170-180 120-150
Flank 2000 2 180-200 2 160-170 150-180
Pork loin 1500 2 200-220 2 160-170 120-140
Meat roll 1500 2 200-220 2 160-170 120-140
Pork cutlet 1500 2 180-200 2 160-170 100-120
Minced meat roll 1500 2 210-220 2 170-180 60-70
Veal
Veal roll 1500 2 180-200 2 170-190 90-120
Veal knuckle 1700 2 180-200 2 170-180 120-130
Lamb
Lamb prime ribs 1500 2 190-200 2 170-180 100-120
Mutton blade bone 1500 2 190-200 2 170-180 120-130
Venison
Rabbit ribs 1500 2 190-210 2 180-190 100-120
Doe fl ank 1500 2 190-210 2 170-180 100-120
Boar ham 1500 2 190-210 2 170-180 100-120
Poultry
Chicken, entire 1200 2 200-210 2 180-190 60-70
Fattened hen 1500 2 200-210 2 180-190 70-90
Duck 1700 2 180-200 2 160-170 120-150
Goose 4000 2 160-170 2 150-160 180-200
Turkey 5000 2 150-160 2 140-150 180-240
Fish
Entire fi sh 1000 2 200-210 2 170-180 50-60
Fish souffl é 1500 2 180-200 2 150-170 50-70
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