Gastroback 42811 Design Bistro Oven Pro 18L - Manual (Page 16)

chops 5 min. middle temperature approx. 30 min. 85°C
cutlet 2 min. middle temperature approx. 20 min. 85°C
NOTE: The temperature alludes to the function heat from above and below.
NOTE: The cooking time depends on the size of meat and the temperature of the meat
to start with (did it come right out of the fridge or did the meat have room temperature).
Core temperature:
lamb
back of lamb, raw
70 Grad
back of lamb, well done 80 Grad
leg of lamp, raw 75 Grad
leg of lamp, well done 82 Grad
poultry 85 Grad
calf
back of calf
65 Grad
leg of calf 70 Grad
shoulder of calf 75 Grad
beef
roast beef, raw
53 Grad
roast beef, well done 58 Grad
roast of beef, raw 50 Grad
roast of beef, well done 58 Grad
marinated beef 85 Grad
boiled filet of beef 85 Grad
ox breast: 83 Grad
pig
back of pig
60 Grad
knuckle of pork 85 Grad
leg of ham 70 Grad
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42811_manual.qxp 10.07.2008 07:51 Seite 36