Bartscher 116.402 Mode D'emploi page 56

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