User Manual

22
Product Operation mode
Processing time
in minutes
Temperature
°C
Remarks and tips
Chicken 20-25 / 10-15 160 / 185 Fresh, thawed, 1000 g
Chicken 35-45 / 10-15 180 / 220 Frozen, 800 g
Chicken legs 15 / 5 160 / 185 Fresh, thawed
Duck 50-60 / 50-60 170-180 Fresh or thawed, 3000 g
Goose 90-120 / 15-20 160-185 Fresh or thawed
Turkey 80-100 / 10-20 160-185
4000 g, perhaps covered with
lard
Flatfish 12-18 175-185 Fresh, cover with oil
Greenland
Halibut
10-20 70-75 Fresh
Trout 10-15 70-75 Fresh
Turbot 8-12 70-75 Fresh
Cod 12-18 70-75 Fresh
Mussels 15-20 75-80 Fresh
Saddle of
venison
25-23 180-200
Fresh, possibly covered with
lard or oil
Haunch of
venison
15 / 20 / 30-40 170-180
Fresh, possibly covered with
lard or oil
Leg of lamb 20 / 25 / 30-40
170-180 / 140-
160 / 160
Without bones, add spices
Meat loaf 15-20 220 Fresh, add spices
Vacuum-packed
meat/poultry
10-15 70-85 Without bones
Poultry, Fish and Game
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