JUNO JB096B2 Benutzerinformation Seite 22

22
BEEF
Roast beef or fil‐
let, well done
PORK
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
Chops / Spare
rib, 1 - 1.5 kg
Meatloaf, 0.75 - 1
kg
Pork knuckle,
precooked, 0.75 -
1 kg
VEAL
Roast veal, 1 kg
Veal knuckle, 1.5
- 2 kg
LAMB
Lamb leg / Roast
lamb, 1 - 1.5 kg
(°C) (min)
170 - 8 - 10
180
(°C) (min)
160 - 90 - 120
180
170 - 60 - 90
180
160 - 50 - 60
170
150 - 90 - 120
170
(°C) (min)
160 - 90 - 120
180
160 - 120 -
180 150
(°C) (min)
150 - 100 -
170 120
LAMB
Lamb saddle, 1 -
1.5 kg
POULTRY
Poultry, portions,
0.2 - 0.25 kg
each
Chicken, half, 0.4
- 0.5 kg each
Chicken, poulard,
1 - 1.5 kg
Duck, 1.5 - 2 kg
Goose, 3.5 - 5 kg
Turkey, 2.5 - 3.5
kg
Turkey, 4 - 6 kg
FISH
(STEAMED)
Whole fish, 1 -
1.5 kg
(°C) (min)
160 - 40 - 60
180
(°C) (min)
200 - 30 - 50
220
190 - 35 - 50
210
190 - 50 - 70
210
180 - 80 - 100
200
160 - 120 -
180 180
160 - 120 -
180 150
140 - 150 -
160 240
(°C) (min)
210 - 40 - 60
220