V-ZUG Combair BC-SL 683, Руководство по эксплуатации

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Soft roasting seared meat
A
See also 'Soft roasting' section.
Recommended
temperature /
time
Time range
Level of
doneness
Pro-
gramme °C Hours Hours
Level
Fillet of veal
rare 60
3½ 2½–4½ 1
medium 65
Loin of veal thick end 67
Loin of veal kidney end 67
Fillet of beef
rare 55
medium 60
Loin of beef thick end 65
Beef shoulder 75
Beef sirloin, roast beef
rare 55
medium 60
Loin of pork thick end 67
Loin of pork kidney end 67
Leg of lamb
rare 63
medium 68