Kuppersbusch CBM6350.0, Instructions For Use Manual

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Roasting and baking charts
User's guide
43
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
9.4. Low-temperature cooking guidelines
Low-temperature cooking guidelines
Weight
in g
Browning time
in minutes
Cooking time
in minutes
(core temperature
as an alternative)
Cooking
temperature
in °C
(oven setting)
Type of meat
Pork
Pork fi llet 400-600 5 60-90 85
Roast pork / jam 1000-1500 10-12 230-250 85
Loin 1000-1500 10-12 120-150 85
Piece of rib / cutlet 800-1000 8-10 120-140 85
Beef
Beef fi llet 700-1200 5-9 100-140 80
Roastbeef 700-1800 10-12 180-120 70
Point steak 1500-1800 10-15 150-200 80
Nut 1500-2000 10-12 200-230 80
Entrecote 1500-1800 10-12 150-180 80