User manual

Food Quantity (kg) Temperature
(°C)
Time (min) Shelf posi-
tion
Poultry 1 - 1.5 190 - 210 45 - 75 2
Half Chicken 0.5 - 1 190 - 210 35 - 50 2
Duck 1.5 - 2 180 - 200 75 - 105 1
Goose 3.5 - 5 160 - 180 135 - 210 1
Turkey 2.5 - 3.5 160 - 180 105 - 150 1
Turkey 4 - 6 140 - 160 150 - 240 1
10.14 Core temperature sensor table
Beef
Food Food core temperature
(°C)
Shelf position
Roast beef 55 - 65 2 - 3
Rump steak - browning 55 - 65 2 - 3
Rump steak - roasting 55 - 65 2 - 3
Roast beef 75 - 80 1 - 2
Veal
Food Food core temperature
(°C)
Shelf position
Fillet of beef 65 2 - 3
Lamb
Food Food core temperature
(°C)
Shelf position
Leg / shoulder / saddle 90 2
Pork
Food Food core temperature
(°C)
Shelf position
Roast pork 80 2 - 3
Neck fillets 75 - 80 2 - 3
Ham 70 - 75 1 - 2
ENGLISH 29