OBH Nordica 7948, Руководство пользователя

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Name Description Thickness Temperature Minimum
time
Maximum
time
Beef Fillet of beef, rare 20 mm 52°C 2 hours 4 hours
Fillet of beef, medium 20 mm 55°C 2 hours 4 hours
Fillet of beef, well
done 20 mm 65°C 2 hours 4 hours
Fillet steak, rare 20 mm 52°C 2 hours 4 hours
Fillet steak, medium 20 mm 55°C 2 hours 4 hours
Fillet steak, well done 20 mm 65°C 2 hours 4 hours
Entrecôte, rare 20 mm 52°C 2 hours 4 hours
Entrecôte, medium 20 mm 55°C 2 hours 4 hours
Entrecôte, well done 20 mm 65°C 2 hours 4 hours
Lamb Roast lamb, without
bones, medium 90 mm 55°C 20 hours 30 hours
Roast lamb, without
bones, well done 90 mm 65°C 20 hours 30 hours
Pork Fillet of pork 40 mm 64°C 2 hours 4 hours
Roast pork(ribs) 15 mm 60°C 4 hours 20 hours
Chicken Fillet of chicken 25 mm 64°C 2 hours 4 hours
Fish Fat fish, with slightly
rare core
30 mm 55°C 20 min 40 min
Fat fish, medium 30 mm 60°C 20 min +40 min
Lean fish, medium 15 mm 58°C 20 min 40 min
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7948_KK_UVN_0914.indd 45 2014-09-17 11:29:25