Atag OX4511C Bedienungsanleitung Seite 123

OPERATION
Hoof/leg
Hoof/leg
Pork loin
Pork shoulder
Pork belly/stuff ed
Pork belly
Roast pork hoof
Pork hoof
Cooked ham
Kassel ribs
Breaded ham
Veal
Veal loin
Veal hoof/leg of veal
Fried kidneys
Roast veal/shoulder
Leg of veal
Mutton
Mutton loin
Mutton loin
Mutton hoof
Leg of mutton
Lamb
Leg of lamb
Leg of lamb
Lamb loin
Lamb loin
Lamb shoulder
Poultry
Chicken
Goose/Duck
Turkey
Pastries etc
Pastries
Terrines
Fish
Salmon
Fish fi llet
Entire fi sh
Terrine
well-done
slightly pink
slightly pink
well-done
well-done
well-done
well-done
well-done
very tender
well-done
slightly pink
well-done
well-done
well-done
well-done
pink
well-done
pink
pink
well-done
pink
well-done
well-done
well-done
well-done
well-done
soft
75 ºC
65 - 68 ºC
65 - 70 ºC
75 ºC
75 - 80 ºC
80 - 85 ºC
80 - 85 ºC
80 - 85 ºC
64 - 68 ºC
65 ºC
65 - 68 ºC
58 - 65 ºC
78 ºC
75 - 80 ºC
75 - 80 ºC
75 - 78 ºC
65 - 70 ºC
80 ºC
70 - 75 ºC
82 - 85 ºC
60 - 62 ºC
68 - 75 ºC
54 - 58 ºC
68 - 75 ºC
78 - 85 ºC
85 ºC
90 - 92 ºC
80 - 85 ºC
72 - 85 ºC
60 - 70 ºC
60 ºC
62 - 65 ºC
65 ºC
62 - 65 ºC
EN 23