Progress PBD3500X Benutzerinformation Seite 16

16 progress
Conventional Cook-
TYPE OF
DISH
Shelf po-
Goose
Rabbit
Hare
Pheasant
FISH
Conventional Cook-
TYPE OF
DISH
Shelf posi-
Trout / Sea
bream
Tuna fish / Sal-
mon
Turbo Grilling
Beef
TYPE OF DISH
Roast beef or fillet,
rare
Roast beef or fillet,
medium
Roast beef or fillet,
well done
1) Preheat the oven.
Pork
TYPE OF DISH
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
TYPE OF DISH
Roast veal
Knuckle of veal
Lamb
ing
Temp
sition [°C]
2 175
2 190
2 190
2 190
ing
Temp
tion [°C]
2 190
2 190
Quantity
per cm of thick-
ness
per cm of thick-
ness
per cm of thick-
ness
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity
1 kg
1.5 - 2 kg
True Fan Cooking
Shelf posi- Temp
tion [°C]
1 160
2 175
2 175
2 175
True Fan Cooking
Shelf posi- Temp
tion [°C]
2 175
2 175
Shelf position
1
1
1
Shelf position
1
1
1
1
Shelf position Temperature
1
1
Cooking
time [min]
150 - 200
60 - 80 Cut in pieces
150 - 200 Cut in pieces
90 - 120
Cooking
time [min]
40 - 55
35 - 60
Temperature
Time [min]
[°C]
1)
190 - 200
1)
180 - 190
1)
170 - 180
Temperature
Time [min]
[°C]
160 - 180
170 - 180
160 - 170
150 - 170
Time [min]
[°C]
160 - 180
160 - 180 120 - 150
Notes
Whole
Whole
Notes
3 - 4 fish
4 - 6 fillets
5 - 6
6 - 8
8 - 10
90 - 120
60 - 90
50 - 60
90 - 120
90 - 120