Asko OP8637A Instructions For Use Manual page 21

USE
Leg of lamb
Leg of lamb
Lamb loin
Lamb loin
Lamb shoulder
Poultry
Chicken
Goose/Duck
Turkey
Pastries etc
Pastries
Terrines
Fish
Salmon
Fish fillet
Entire fish
Terrine
pink 60 - 62 ºC
well-done 68 - 75 ºC
pink 54 - 58 ºC
well-done 68 - 75 ºC
well-done 78 - 85 ºC
well-done 85 ºC
well-done 90 - 92 ºC
well-done 80 - 85 ºC
72 - 85 ºC
60 - 70 ºC
soft 60 ºC
62 - 65 ºC
65 ºC
62 - 65 ºC
EN 21