EN
Instructions for the User
22
11.2 Meat
MEAT
QUANTITY
TEMPERATURE
(ºC)
TIME (MIN.)
CONTAINER
LEVEL
CHICKEN LEG
4-10
100
40-45
PERFORATED
2
CHICKEN
BREAST
4-6
100
25-35
PERFORATED
2
SMOKED PORK
LOIN
500G
Ŕ 1000 G
100
40-50
PERFORATED
2
TURKEY
ESCALOPE
4-8
100
20-25
PERFORATED
2
PORK FILET,
WHOLE
4-8
100
20-30
PERFORATED
2
SAUSAGES
80-100
10-15
PERFORATED
2
11.3 Eggs
EGGS
TEMPERATURE (ºC)
TIME (MIN.)
CONTAINER
LEVEL
EGGS IN GLASS
100
10-15
RACK
2
EGGS, HARD
100
15
RACK
2
EGGS, SOFT
100
10-12
RACK
2
11.4 Side dishes
SIDE DISHES
QUANTITY
TEMPERATURE
(ºC)
TIME
(MIN.)
CONTAINER
LEVEL
PEARL
LIQUID
200G + 400 ML
100
30-35
RACK,
2
SE
LIQUID
200G + 300 ML
100
10-20
RACK
2
L
LIQUID
200G + 375 ML
100
20-50
RACK
2
RICE + LIQUID
200G + 250 ML
100
25-40
RACK
2
