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Beef goulash
Chicken breast
Chicken, whole
Knuckle of pork
Lamb ragout
Turkey escalope
Turkey roulade
Veal escalope
Cod
Salmon
Sea trout
Tuna fish
Mussels
Plaice, fillet
Monk fish
Trout, 250 g
Blanching vegetables
Disinfecting baby bottles
Melting chocolate (use a
cover)
* This temperature is not the same as the recommended temperature.
N.B. Times were tested in our Training Kitchen in Germany, and may differ from
those quoted in the U.K. Cookbook.
COOK
MEAT/POULTRY
"
"
"
"
"
"
"
COOK UNIVERSAL
"
"
"
COOK FISH
"
"
"
COOK VEG
COOK UNIVERSAL
COOK VEG
100
40-50
100
8-10
100
50-60
100
90-95
100
12-16
100
4-6
100
12-15
100
3-4
100
4-8
100
4-6
100
13-15
100
3-4
90*
10-12
85
5-7
85
8-10
90*
10-12
90*
1-2
100
15
90*
4-10
37
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