Manual Kuppersbusch EEBK6551.0 (page 41 of 100) (English, German, Dutch, French)

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Meat type

Pork

Steak 400-600 g 5 60-90 80

Pork ﬁ llet 800-1,000 g 7 90-105 80

Ham 1,000-1,500 g 10-12 230-250 80

Chops 800-1,000 g 8-10 120-140 80

Spareribs 1,000-1,500 g 10-12 120-150 80

Beef

Steak 700-1,200 g 5-9 100-140 80

Rib steak 1,500-1,800 g 10-12 150-180 80

Roast beef 700-1,800 g 10-12 120-180 70

Silverside, beef knuckle 1,500-2,000 g 10-12 200-230 80

Skirt steak 1,500-1,800 g 10-15 150-200 80

Veal

Steak 500-800 g 5-6 90-110 80

Veal ﬁ llet 1,000-1,500 g 8-10 110-120 80

Silverside, veal knuckle 1,500-1,800 g 10-12 140-160 80

Lamb

Lamb loin chops 400-600 g 3-5 60-80 70

Leg of lamb

(boned) 2,000-2,500 g 10-12 200-250 70

Poultry

Chicken breast 400-600 g 3-4 50-60 70

Duck breast 400-600 g 4-5 70-80 70

Weight Sealing (mins) Cooking time (mins) Temperature

Suggested settings for slow cooking

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Kuppersbusch EEBK6551.0 Manual

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