Küppersbusch EKDG 6800.3, Инструкция по использованию и монтажу

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… Tips on settings
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Ragout, goulash A7 + 160–180 yes 45–65 1
Fillet in puff pastry
200–210 no 30–45 1
+ 180–200 yes 25–45 1
Soft roasting Recommended value Setting range
Degree
of do-
neness
°C
Hrs. Hrs.
Fillet of veal
rare 58 3½ 2½–4½ 1
medium 62 3½ 2½–4½ 1
Topside of veal thick end,
loin of veal
67 3½ 2½–4½ 1
Shoulder of veal 80 3½ 2½–4½ 1
Veal neck 81 3½ 2½–4½ 1
Fillet of beef
rare 53 3½ 2½–4½ 1
medium 57 3½ 2½–4½ 1
Sirloin of beef, roast beef
rare 52 3½ 2½–4½ 1
medium 55 3½ 2½–4½ 1
Chuck of beef, topside of
beef
67 3½ 2½–4½ 1
Shoulder of beef 72 3½ 2½–4½ 1
Middle loin of pork,
chump end of loin of pork
67 3½ 2½–4½ 1
Neck of pork 85 3½ 2½–4½ 1
Leg of lamb
rare 63 3½ 2½–4½ 1
medium 67 3½ 2½–4½ 1
Meat
Mins.
A
˚C