Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Pork
Food
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Pork knuckle (pre‐
cooked)
Veal
Food
Quantity (kg)
Roast veal
1
Knuckle of veal 1.5 - 2
Lamb
Food
Quantity (kg)
Leg of lamb,
1 - 1.5
roast lamb
Saddle of lamb 1 - 1.5
Poultry
Food
Quantity (kg)
Poultry portions 0.2 - 0.25 each 200 - 220
Chicken, half
0.4 - 0.5 each
Chicken, pou‐
1 - 1.5
lard
Duck
1.5 - 2
Goose
3.5 - 5
Turkey
2.5 - 3.5
Turkey
4 - 6
Fish (steamed)
Food
Quantity (kg)
Whole fish
1 - 1.5
Quantity (kg)
Temperature
(°C)
1 - 1.5
160 - 180
1 - 1.5
170 - 180
0.75 - 1
160 - 170
0.75 - 1
150 - 170
Temperature
(°C)
160 - 180
160 - 180
Temperature
(°C)
150 - 170
160 - 180
Temperature
(°C)
190 - 210
190 - 210
180 - 200
160 - 180
160 - 180
140 - 160
Temperature
(°C)
210 - 220
Time (min)
Shelf posi‐
tion
90 - 120
1 or 2
60 - 90
1 or 2
50 - 60
1 or 2
90 - 120
1 or 2
Time (min)
Shelf position
90 - 120
1 or 2
120 - 150
1 or 2
Time (min)
Shelf position
100 - 120
1 or 2
40 - 60
1 or 2
Time (min)
Shelf position
30 - 50
1 or 2
35 - 50
1 or 2
50 - 70
1 or 2
80 - 100
1 or 2
120 - 180
1 or 2
120 - 150
1 or 2
150 - 240
1 or 2
Time (min)
Shelf position
40 - 60
1 or 2
ENGLISH
19
Publicité
Chapitres
Table des Matières
