ZANKER KOU20601 Notice D'utilisation page 24

TYPE OF DISH
Beef
Pork
Veal
English roast beef
rare
English roast beef
medium
English roast beef
well done
Shoulder of pork
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
FISH
TYPE OF DISH
Level
Trout / Sea bream
Tuna fish / Sal-
mon
24
Conventional Fan forced cook-
cooking
Level Level
Temp
[°C]
2 200
2 180
2 190
2 210
2 210
2 210
2 180
2 180
2 190
2 200
1 180
2 175
1 175
2 190
2 190
2 190
Conventional Fan forced cook-
cooking
Level
Temp
[°C]
2 190 2 (1 and
2 190 2 (1 and
ing
Cooking
time [min]
Temp
[°C]
2 190 50 - 70
2 180 90 - 120
2 175 90 - 120
2 200 44 - 50
2 200 51 - 55
2 200 55 - 60
2 170 120 - 150
2 160 100 - 120
2 190 110 - 130
2 200 70 - 85
1 160 210 - 240
2 160 120 - 150
1 160 150 - 200
2 175 60 - 80
2 175 150 - 200
2 175 90 - 120
ing
Cooking
time [min]
Temp
[°C]
175 40 - 55
3)
175 35 - 60
3)
Notes
On wire shelf and deep roast-
ing pan
On wire shelf and deep roast-
ing pan
On wire shelf and deep roast-
ing pan
On wire shelf and deep roast-
ing pan
On wire shelf and deep roast-
ing pan
On wire shelf and deep roast-
ing pan
On deep roasting pan
2 pieces on deep roasting pan
Leg
Whole on deep roasting pan
Whole on deep roasting pan
Whole on deep roasting pan
Whole on deep roasting pan
Cut in pieces
Cut in pieces
Whole on deep roasting pan
Notes
3 - 4 fishes
4 - 6 fillets