User Manual

21
Products Operating mode
Processing time
in minutes
Temperature
°C
Remarks and tips
Beef tenderloin 5 / 15 200 / 140
Fresh, whole fillet of beef. Add
spices before cooking
Roastbeef 20 / 25 180 / 140 Add spices before cooking
Joint of beef
15-20 / 70-90 / 20-
25
100 / 140-150 Well-hung
Roast veal
10-15 / 60-70 / 15-
20
160-190
Add spices and lard before
cooking
Roast pork 10 / 60 / 25 100 / 180 / 190
Neck with lard. Add spices
before cooking
Pork chops 15 225 Fresh
Schnitzel 15 225 Fresh
Meat balls 15 165 Pre-fried in pan, 75 g
Minced-meat
dishes
10 / 45 / 20 100 / 160 / 175 Approx. 2 kg in aluminium tin
Liver pâté 45 170
250 g and 500 g aluminium tins
placed in water bath
Cured saddle of
pork
50-60 180
Smoked ham 80 175 Apply mustard + clayed sugar
Ham in puff
pastry
15 / 90 160 / 180 Exhaust open or closed
Pickled neck 60 100 Fresh, without bones
Liver 6 / 6 235 Fresh, sliced - add oil
Gratin 45 185
Frankfurter
18 80
Veal fricassée
30 170
Fresh
Omelette 30 Apply fat to container
Meat courses
+ open exhaust
+ open exhaust