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Tips, charts and information
Type of meat
Saddle of hare, leg of hare
1)
Loin of Game
Leg of Game
Poultry
Poultry pieces
Half chicken
Poultry
Duck
Goose
Turkey
Turkey
Fish (steamed)
Fish, whole
1) Pre-heat oven
Table Meatprobe
Food to be cooked
Beef
Top Side Beef, rare
medium
well done
Pork
Shoulder of pork, ham joint, neck
Chop (loin)
Meatloaf
Veal
Roast veal
Knuckle of veal
Mutton / Lamb
Quantity Heating Function Level
Up to 1
Conventional
kg
Cooking
1.5-2 kg
Conventional
Cooking
1.5 - 2 kg Conventional
Cooking
per
Turbo Grill
200-250
g
per
Turbo Grill
400-500
g
1 - 1.5 kg Turbo Grill
1.5 - 2 kg Turbo Grill
3.5 - 5 kg Turbo Grill
2.5 - 3.5
Turbo Grill
kg
4 - 6 kg
Turbo Grill
1 - 1.5 kg Conventional
Cooking
Temperature
3
220 - 250
1
210 - 220
1
200 - 210
1
200 - 220
1
190 - 210
1
190 - 210
1
180 - 200
1
160 - 180
1
160 - 180
1
140 - 160
1
210 - 220
Core temperature
45 - 50 °C
60 - 65 °C
75 - 80 °C
80 - 82 °C
75 - 80 °C
75 - 80 °C
75- 80 °C
85 - 90 °C
Time (h:min)
(°C)
0:25 - 0:40
1:15 - 1:45
1:30 - 2:15
0:35 - 0:50
0:35 - 0:50
0:45 - 1:15
1:15 - 1:45
2:30 - 3:30
1:45 - 2:30
2:30 - 4:00
0:45 - 1:15
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