Gaggenau BS 270-6.1, Инструкция по использованию и уходу

Страница: 22 / 52

22
Dish Cooking Temperature Moisture Cooking time
insert in °F in % in minutes
Rolled sole, stuffed unperforated 300 80 8 - 10
Pike-perch fillet (10 oz each), in stock unperforated 300 0 15 - 20
* The mussels are ready when their shells open.
Meat
Dish Cooking Temperature Moisture Cooking time
insert in °F in % in minutes
Fillet in puff pastry perforated 360 - 390 80 - 100 meat probe*
with baking paper
Roast pork with rind wire rack + unperforated 1) 210 100 20 - 30
2) 320 - 340 60 - 80 50 - 60
3) 410 0 meat probe*
Roast beef wire rack + unperforated 320 - 370 80 meat probe*
Roast pork (collar / shoulder) wire rack + unperforated 320 - 370 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 °F in % in minutes
Duck (whole, 4 - 6 lb) wire rack + unperforated 320 60 - 80 55 - 85
390* 60 - 80 15
Duck breast unperforated 320 0 - 30 15 - 20
Chicken (whole, 2 - 3 lb) wire rack + unperforated 390 1) 100 25 - 35
390 2) 0 20
Leg of chicken (4 - 6 pieces) wire rack + unperforated 360 1) 100 10 - 25
360 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.