7
* Turn halfway through the cooking time.
Meat
mins.
Shoulder of veal
200–210
yes
60–90
2
Roast beef
200–220
yes
35–45
2
1
and
Shoulder of beef
180–190
yes
70–90
2
Neck of pork
200–210
yes
60–90
2
Shoulder of pork, braised
210–220
yes
60–90
2
Shoulder of pork, roasted
180–190
yes
60–90
2
1
and
Leg of lamb
210–220
yes
100–120
Meat loaf
190–210
yes
50–80
2
Fleischkäse (specialty meat loaf)
160–170
yes
45–60
2
Fillet in pastry
200–210
yes
25–35
2
Chops *
250
5 mins.
12–16
4
3
and
Sausages *
250
5 mins.
12–16
˚C
Содержание Combair SE
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Страница 11: ...11 Notes...