Atag OX6411LR Betriebsanleitung Seite 42

DAILY USE
Pork loin
Type of food
Spiering, neck, pork steak
Cutlet, chops
Meatloaf
Pork shank (pre-cooked)
Veal
Type of food
Roasted veal
Veal shank
Lamb
Type of food
Leg of lamb, roast lamb
Saddle of lamb
Poultry
Type of food
Poultry pieces
Half chicken
Chicken, cockerel
Duck
Goose
Turkey
Turkey
Fish
Type of food
Whole fish
EN 16
Quantity (kg) Temp (°C)
1 - 1.5 160 - 180
1 - 1.5 170 - 180
0.75 - 1 160 - 170
0.75 - 1 150 - 170
Quantity (kg) Temp (°C)
1 160 - 180
1.5 - 2 160 - 180
Quantity (kg) Temp (°C)
1 - 1.5 150 - 170
1 - 1.5 160 - 180
Quantity (kg) Temp (°C)
0.2 - 0.25 each 200 - 220
0.4 - 0.5 each 190 - 210
1 - 1.5 190 - 210
1.5 - 2 180 - 200
3.5 - 5 160 - 180
2.5 - 3.5 160 - 180
4 - 6 140 - 160
Quantity (kg) Temp (°C)
1 - 1.5 210 - 220
Time
Rack height
(min)
90 - 120 1 or 2
60 - 90 1 or 2
50 - 60 1 or 2
90 - 120 1 or 2
Time
Rack height
(min)
90 - 120 1 or 2
120 - 150 1 or 2
Time
Rack height
(min)
100 - 120 1 or 2
40 - 60 1 or 2
Time
Rack height
(min)
30 - 50 1 or 2
35 - 50 1 or 2
50 - 70 1 or 2
80 - 100 1 or 2
120 - 180 1 or 2
120 - 150 1 or 2
150 - 240 1 or 2
Time
Rack height
(min)
40 - 60 1 or 2