Bartscher 116.402, Инструкция по эксплуатации

Страница: 55 / 156

- 54 -
Pork
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Pork fillet 230 68 enamelled
Pork medallion 230 6 – 10 enamelled
Pork cutlet 230 12 – 16 enamelled
Cutlet, nature 230 15 – 20 normal
Roasted neck
100 130 10 normal
2. Work step 20 170 78
Crispy roast
100 130 10 normal
2. Work step 20 170 82
Knuckle of pork
100 130 10 normal
2. Work step 20 170 82
Smoked pork
chop
100 130 10 normal
2. Work step 20 170 78
Meat loaf 20 140 78 normal
Meatballs 180 – 200 15 – 20 normal
Spare ribs 180 – 200 15 – 25 grill
Venison and Lamb
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GN-
container
Medallion of
venison
230 6 – 10 enamelled
Saddle of
venison
10 180 – 200 68 enamelled
Leg of deer 100 130 10 normal
2. Work step
20 170 78
Roast venison
100 130 10 normal
2. Work step 20 170 78
Hare leg
20 170 40 – 50 normal
Rown roast of
lamb
230 18 – 25 enamelled