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Combi mode G (roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Beef
Braised 1
2
200 - 225
145
20
50
35
240
Fillet 1 210 - 225 20 40 - 60
Sirloin joint 1 200 - 225 20 40 - 120
Game
Roebuck haunch 1
2
225
100
30
50
35-40
60-80
Venison 1
2
225
100
30
50
30-40
50 - 120
Wild boar joint 1
2
200 - 220
150
30
50
40-45
70-90
Lamb
Leg 1
2
200 - 225
100
50
30
35-40
120 - 160
Rack 1
2
225
40-70
20
100
20-35
20
Pork
Braised 1
2
180 - 210
150
30
50
40
50-90
Fillet 1 200 - 225 20 25 - 35
Shank 1 190 - 210 30 110 - 120
With crackling 1
2
3
205
85
180
20
100
20
40-70
120
20-40
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
Roasting
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