Bartscher A120788, Original Instruction Manual

Page: 24 / 28

Installation and operation
22 / 28 A120788
EN
Food for roasting/thermal processing
Temperature
in °C
Thermal
processing
duration
approx., in
min.
Meat
Well-done turkey
until the final
30 minutes of roasting
160
–175
during the final
30 minutes of roasting
175
–200
30/kg
Rare lamb
Hind, 1.5
–2 kg
175 50/kg
Roast lamb 175 30/kg
Lamb shoulder 175 50/kg
Well-done pork
Hind, from 2 kg 175 50/kg
Loin and shoulder 175 60/kg
Medium-rare beef
Loin collar, 2 kg 175 30/kg
Roast meat 175 30/kg
Breast 175
–200
20/kg
Chicken, 2 kg, gold-crust
roast chicken/stewed
chicken
175 50/kg
Duck, 2 kg, in gravy, not
dried
180 60/kg
Venison
Hare, 2 kg 175 60
–90
Deer 170
–200
90
Pheasant 175
–200
35
–90
Sides
Baked potatoes, crispy 175 60
Sliced potatoes, well-
cooked, with gravy
150
–175
30/kg
Fish
Fillets (small) 200 15
–20
Fish, 1.5 kg 200 30
–40