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Instructions for use and installation
67
Roasting table
Type of meat Weight
(in grams)
Guide level
(from bottom
up)
Temperature
(°C)
Roasting time
(in min.)
Beef
Beef loin 1000 2 200-220 90-120
Beef loin 1500 2 190-210 120-150
Roast beef, rare 1000 2 210-230 30-40
Roast beef, well done 1000 2 210-230 40-50
Pork
Pork roast with skin 1500 2 180-190 140-160
Flank 1500 2 190-200 120-150
Flank 2000 2 180-190 150-180
Pork loin 1500 2 200-210 120-140
Meat roll 1500 2 200-210 120-140
Pork cutlet 1500 2 180-200 90-120
Minced meat roast 1500 2 210-220 60-70
Veal
Veal roll 1500 2 190-200 90-120
Veal knuckle 1700 2 180-200 120-130
Lamb
Lamb prime ribs 1500 2 190-200 100-120
Mutton bladebone 1500 2 190-200 110-130
Venison
Hare ribs 1500 2 190-200 100-120
Hare bladebone 1500 2 190-200 100-120
Boar ham 1500 2 190-200 100-120
Poultry
Chicken, entire 1200 2 200-220 60-70
Hen 1500 2 200-210 70-90
Duck 1700 2 180-200 120-150
Goose 4000 2 160-180 180-200
Turkey 5000 2 150-160 180-240
Fish
Fish, entire 1000 2 200-210 50-60
Fish souffle 1500 2 180-200 45-65
Setting
12345678
Temperature
(v °C)
150 °C 160 °C 180 °C 200 °C 220 °C 240 °C 260 °C 280 °C
11


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