Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Rolled sole, stuffed
unperforated
150
80
8 - 10
Pike-perch fillet (250 g each), in stock
unperforated
150
0
15 - 20
* The mussels are ready when their shells open.
Meat
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Fillet in puff pastry
perforated
180 - 200
80 - 100
meat probe*
with baking paper
Roast pork with rind
wire rack + unperforated
1) 100
100
20 - 30
2) 160 - 170 60 - 80
50 - 60
3) 210
0
meat probe*
Roast beef
wire rack + unperforated
160 - 190
80
meat probe*
Roast pork (collar / shoulder)
wire rack + unperforated
160 - 190
60
meat probe*
* Refer to the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different
meats.
Poultry
Dish
Cooking
Temperature Moisture
Cooking time
insert
in °C
in %
in minutes
Duck (whole, 2 - 3 kg)
wire rack + unperforated
160
60 - 80
55 - 85
200*
60 - 80
15
Duck breast
unperforated
160
0 - 30
15 - 20
Chicken (whole, 1 - 1.5 kg)
wire rack + unperforated
200
1) 100
25 - 35
200
2) 0
20
Leg of chicken (4 - 6 pieces)
wire rack + unperforated
180
1) 100
10 - 25
180
2) 0
10
* Change to the higher temperature value 15 minutes before the end of cooking.
Tip
– You can also use the meat probe. Refer to the chapter “Meat Probe” for tips on using the meat probe and the
temperature table for the different meats.
20
