Beurer DS81 Instructions For Use Manual page 33

059 Feta cheese (sheep's
cheese), 45% fat in
dry matter
060 Cream cheese, 60%
fat in dry matter
061 Cream cheese,
granular
062 Cream cheese pre-
pared with herbs,
20% fat in dry matter
063 Cream cheese pre-
pared with herbs,
60% fat in dry matter
064 Gorgonzola, 55% fat
in dry matter
065 Gouda, 45% fat in dry
matter
066 Gruyère, 45% fat in
dry matter
067 Hardanger, 45% fat in
dry matter
068 Cottage cheese, 20%
fat in dry matter
069 Jarlsberg, 45% fat in
dry matter
070 Cheese paste with
walnuts, 50% fat in
dry matter
071 Leerdamer, 45% fat in
dry matter
072 Limburger cheese,
20% fat in dry matter
073 Limburger cheese,
40% fat in dry matter
074 Maasdamer cheese,
45% fat in dry matter
075 Maaslander cheese,
50% fat in dry matter
076 Mascarpone
077 Morbier, 40% fat in
dry matter
078 Mozzarella
079 Münster cheese
080 Palmarello, 50% fat in
dry matter
081 Parmesan cheese,
36% fat in dry matter
082 Provolone
083 Pyrenean cheese,
50% fat in dry matter
084 Raclette cheese, 48%
fat in dry matter
085 Smoked ham cheese,
45% fat in dry matter
086 Grating cheese, 45%
fat in dry matter
087 Romadur cheese,
20% fat in dry matter
088 Romadur cheese,
40% fat in dry matter
089 Roquefort cheese
090 Rottaler, 45% fat in
dry matter
091 Rubiola, 75% fat in
dry matter
092 Sour milk cheese
(Harzer, Mainzer),
10% fat in dry matter
093 Sbrinz, 48% fat in dry
matter
094 Curd cheese, 10% fat
in dry matter
095 Curd cheese, 50% fat
in dry matter
096 Processed cheese,
20% fat in dry matter
097 Processed cheese,
45% fat in dry matter
098 Processed cheese
slices, 20% fat in dry
matter
099 Steppenkäse (low-fat
hard cheese), 45% fat
in dry matter
100 Tête de Moine, 50%
fat in dry matter
101 Tilsiter, 30% fat in dry
matter
102 Tilsiter, 45% fat in dry
matter
103 Trappistenkäse, 45%
fat in dry matter
104 Soft cheese with nuts,
70% fat in dry matter
105 Weinbergkäse, 60%
fat in dry matter
106 Weißlacker, 50% fat
in dry matter
107 Westberg, 45% fat in
dry matter
108 Goat's cheese, sliced
cheese, 48% fat in dry
matter
31
109 Goat's cheese, soft
cheese, 45% fat in dry
matter
Eggs
110 Hen's egg, whole
(100g)
111 Hen's egg, yoke
112 Hen's egg, white
113 Scrambled egg
114 Fried egg
Fats, oils and margarines
115 Cottonseed oil
116 Butter (creamery and
cultured butter)
117 Butter, half-fat
118 Clarified butter
119 Thistle oil, refined
120 Peanut oil, refined
121 Cocoa butter
122 Coconut oil, refined
123 Pumpkin seed oil
124 Cod-liver oil
125 Linseed oil
126 Maize germ oil (maize
oil)
127 Margarine (half-fat
margarine)
128 Margarine (diet mar-
garine)
129 Margarine (standard
margarine)
130 Mayonnaise, full-fat
131 Low-fat butter
132 Olive oil
133 Rapeseed oil (colza
oil)
134 Suet
135 Mayonnaise (50% fat)
136 Lard
137 Sesame oil
138 Soya oil, refined
139 Sunflower oil, refined
140 Walnut oil
141 Wheat germ oil
Meat
142 Swiss dry-cured beef
(Bündnerfleisch)
143 Meat extract
144 Luncheon meat
145 Mincemeat (half beef,
half pork)
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