6
Fish and poultry
mins.
Stewing meat (covered with liquid)
100
no
60–90
2
Ham
100
no
60–90
2
Smoked pork loin
100
no
45–60
2
Saucisson, Geschnetzeltes (chopped meat in a sauce)
100
no
30–45
2
Wienerli (Viennese sausage)
90
no
10–15
2
Bacon, Fillet (of beef, veal, pork)
100
no
20–30
2
Chicken breast
100
no
10–20
2
1
and
Poultry terrine
90
no
15–30
1
Fish and sea food
mins.
Fillet of fish
80
no
10–20
2
1
and
Whole fish (trout, gilthead seabream, etc.)
80
no
20–30
Tuna
100
no
10–30
Mussels
100
no
20–30
Fish terrine
100
no
15–30
1
˚C
˚C