German pool EVB-120, Руководство пользователя

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Cooking Chart
Meat: Conventional Oven mode / Fan Oven mode
TYPE OF MEAT
LEVEL
FROM THE BOTTOM
TEMPERATURE [°C]
TIME﹡
IN
MINUTES
Fan oven
mode
Conventional
oven mode
Fan oven
mode
Conventional
oven mode
BEEF
Roast beef or fillet
rare
oven warmed up
Juicy(“medium”)
oven warmed up
“well done”
oven warmed up
Roast joint
2
3
3
3
2 160-180
250
250
210-230
200-220
Per 1 cm
12-15
15-25
25-30
120-140
PORK
Roast joint
Ham
Fillet
2
2 2
2
3 160-180
160-180 200-210
200-210
210-230 90-140
60-90
25-30
VEAL 2 2 160- 170 200- 210 90- 120
LAMB 2 2 160- 180 200- 220 100- 120
VENISON 2 2 175- 180 200- 220 100- 120
POULTRY
Chicken
Goose(approx.2 kg) 2
2 2
2 170-180
160-180 220-250
190-200 50-80
150-180
FISH 2 2 175- 180 210- 220 40- 55
In the above chart, the meat portion takes 1kg as an example. Cooking time shall have a 30 to 40
minutes increase for every 1kg increase in portion.
Caution:
Be sure to turn over the meat from time to time during grilling. All utensils used to put into the oven
shall be heat-resistant.
Cooking Chart
Grill Combine: Combined Grill mode
TYPE OF DISH TEMPERATURE [°C] TIME [MINUTES]
Chicken (about 1.5kg) 250 90-100
Whole Chicken (about 1.5kg) 250 110-130
Mutton Shashlik (about 1kg) 250 60-70
Grill:
TYPE OF DISH
LEVEL
FROM THE
BOTTOM
TEMPERATURE
[°C]
GRILLING TIME [MINUTES]
SIDE 1 SIDE 2
Pork chop 4 250 8-10 6-8
Pork schnitzel 3 250 10-12 6-8
Shish kebab 4 250 7-8 6-7
Sausages 4 250 8-10 8-10
Roastbeef (steal approx. 1 kg) 3 250 12-15 10-12
Veal cutlet 4 250 8-10 6-8
Veal steak 4 250 6-8 5-6
Mutton chop 4 250 8-10 6-8
Lamb chop 4 250 10-12 8-10
Chicken half (per 500g) 3 250 25-30 20-25
Fish fillet 4 250 6-7 5-6
Trout (per approx. 200-250g) 3 250 5-8 5-7
Bread (toast) 4 250 2-3 2-3