Bartscher 116.402 Bedienungsanleitung Seite 55

Pork
Food
Pork fillet
Pork medallion
Pork cutlet
Cutlet, nature
Roasted neck
2. Work step
Crispy roast
2. Work step
Knuckle of pork
2. Work step
Smoked pork
chop
2. Work step
Meat loaf
Meatballs
Spare ribs
Venison and Lamb
Food
Medallion of
venison
Saddle of
venison
Leg of deer
2. Work step
Roast venison
2. Work step
Hare leg
Rown roast of
lamb
- 54 -
Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
230
230
230
230
100 130
20 170
100 130
20 170
100 130
20 170
100 130
20 170
20 140
180 – 200
180 – 200
Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
230
10 180 – 200
100 130
20 170
100 130
20 170
20 170
230
Core
Time
temperature
in min.
in ° C
68
6 – 10
12 – 16
15 – 20
10
78
10
82
10
82
10
78
78
15 – 20
15 – 25
Core
Time
temperature
in min.
in ° C
6 – 10
68
10
78
10
78
40 – 50
18 – 25
GN-
container
enamelled
enamelled
enamelled
normal
normal
normal
normal
normal
normal
normal
grill
GN-
container
enamelled
enamelled
normal
normal
normal
enamelled