Kuppersbusch CBM 6550.0, Instructions For Use And Fitting, Page: 40 / 72

Roasting and baking charts
40
User's guide
Lamb
Lamb 79-85
Leg of lamb 60 70-72
Lamb chop 55
Saddle of lamb 60-62 68
Rack of lamb 55
Game
Wild boar fi llet 60-63
Roast wild boar 75-78
Leg of wild boar 75
Saddle of roe venison 50-60
Roast roe venison 65
Saddle of deer venison 54-60
Roast deer venison 62 75
Toast with a topping 3 6-8
Poultry
Chicken 80-90
Duck 80-90
Breast of duck 62-65
Goose 75-80 90-92
Turkey 80-90
Fish
Salmon 57 60
Pike 58 60
Zander 58 60
Tuna 55 58
Red fi sh 55 60
Cod 54 60
Trout 54 60
Yellow mackerel 54 60