Bedienungsanleitung Instruction manual Mode d ... - Bartscher GmbH

Medallion of
lamb
Boneless lamb
back
Shoulder of
lamb
230 6 – 10 enamelled
230 8 – 12 enamelled
100 130 10 normal
2. Work step 20 170 78
Leg of lamb 100 130 10 normal
2. Work step 20 170 78
Poultry
Food
Cooking
chamber
humidity
in %
Cooking
chamber
temperature
in °C
Time
in min.
Core
temperature
in °C
GNcontainer
Chicken 100 130 4 normal
2. Work step 200 25 – 35
Chicken leg 100 130 4 normal
2. Work step 200 20 – 30
Chicken
fricassee
100 125 60 – 90 normal
Duck 100 130 10 normal
2. Work step 10 190 45 – 65
Breast of duck 100 130 5 enamelled
2. Work step 10 230 15 – 25
Breast of goose 100 130 10 normal
2. Work step 10 170 100–150
Goose leg 100 130 10 normal
2. Work step 10 170 45 – 55
Turkey 10 130 10 78 – 82 normal
2. Work step 10 170 70 – 120
Turkey breast 100 130 10 normal
2. Work step 10 170 72
Medallion of
turkey
230 10 – 15 enamelled
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