Lavide LX 20 Series, Instructions For Use Manual

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Game
Piece of meat Cooking Stage Temperature Cooking time hh:mm
Stag‘s back/Saddle of vension (2-3 cm) Medium 58°C 00:30
Vension fillet (2-3cm) Medium 58°C 00:20
Wild boar (approx. 2,5 cm) Medium 60°C 00:30
Poultry
Piece of meat Cooking Stage Temperature Cooking time hh:mm
Duck breast (2-3 cm) Medium 58°C 01:30
Duck breast (3-4 cm) Medium 58°C 02:00
Duck legs (piece) Well Done 80°C 10:00
Goose breast (3-4 cm) Medium 58°C 01:10
Goose breast (4-5 cm)
Medium 58°C 01:40
Chicken breast (piece) 65°C 00:40
Chicken thigh (piece) 65°C 01:30
Fish
Piece of meat Cooking Stage Temperature Cooking time hh:mm
Trout fillet (2-3 cm) Medium 47°C 00:18
Salmon fillet (2-3 cm)
Medium 55°C 00:15
Sole fillet (2-3 cm) Medium 52°C 00:15
Tuna fillet (2-3 cm) Medium 58°C 00:30
Tuna fillet (3-4 cm) Medium 58°C 00:45
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