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Les langues disponibles
Les langues disponibles
Suggested settings for slow cooking
Meat type
Pork
Steak
Pork fi llet
Ham
Chops
Spareribs
Beef
Steak
Rib steak
Roast beef
Silverside, beef knuckle
Skirt steak
Veal
Steak
Veal fi llet
Silverside, veal knuckle
Lamb
Lamb loin chops
Leg of lamb
(boned)
Poultry
Chicken breast
Duck breast
All manuals and user guides at all-guides.com
Weight
400-600 g
800-1,000 g
1,000-1,500 g
800-1,000 g
1,000-1,500 g
700-1,200 g
1,500-1,800 g
700-1,800 g
1,500-2,000 g
1,500-1,800 g
500-800 g
1,000-1,500 g
1,500-1,800 g
400-600 g
2,000-2,500 g
400-600 g
400-600 g
Sealing (mins)
Cooking time (mins)
5
60-90
7
90-105
10-12
230-250
8-10
120-140
10-12
120-150
5-9
100-140
10-12
150-180
10-12
120-180
10-12
200-230
10-15
150-200
5-6
90-110
8-10
110-120
10-12
140-160
3-5
60-80
10-12
200-250
3-4
50-60
4-5
70-80
Temperature
80
80
80
80
80
80
80
70
80
80
80
80
80
70
70
70
70
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