User manual

Vegetables
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Beans 60 - 70 6 - 8 3 1 / 4
Peppers 60 - 70 5 - 6 3 1 / 4
Vegetables for
sour
60 - 70 5 - 6 3 1 / 4
Mushrooms 50 - 60 6 - 8 3 1 / 4
Herbs 40 - 50 2 - 3 3 1 / 4
Fruit
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Plums 60 - 70 8 - 10 3 1 / 4
Apricots 60 - 70 8 - 10 3 1 / 4
Apple slices 60 - 70 6 - 8 3 1 / 4
Pears 60 - 70 6 - 9 3 1 / 4
Core temperature sensor table
Beef
Food Food core tem‐
perature (°C)
Rib / Fillet steak:
rare
45 - 50
Rib / Fillet steak:
medium
60 - 65
Rib / Fillet steak:
well done
70 - 75
Pork
Food Food core tem‐
perature (°C)
Shoulder / Ham /
Neck joint of pork
80 - 82
Chop (saddle) /
Smoked pork loin
75 - 80
Meatloaf 75 - 80
Veal
Food Food core tem‐
perature (°C)
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food core tem‐
perature (°C)
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb / Leg of
lamb
70 - 75
Game
Food Food core tem‐
perature (°C)
Saddle of hare 70 - 75
Leg of hare 70 - 75
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