Leonard LHN1310X Manuel d'utilisateur Page 26

  • Télécharger
  • Ajouter à mon manuel
  • Imprimer
  • Page
    / 68
  • Table des matières
  • MARQUE LIVRES
  • Noté. / 5. Basé sur avis des utilisateurs
Vue de la page 25
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Shin of pork 2 180 2 160 100 - 120 2 pieces on deep roasting
pan
Lamb 2 190 2 190 110 - 130 Leg
Chicken 2 200 2 200 70 - 85 Whole on deep roasting
pan
Turkey 1 180 1 160 210 - 240 Whole on deep roasting
pan
Duck 2 175 2 160 120 - 150 Whole on deep roasting
pan
Goose 1 175 1 160 150 - 200 Whole on deep roasting
pan
Rabbit 2 190 2 175 60 - 80 Cut in pieces
Hare 2 190 2 175 150 - 200 Cut in pieces
Pheasant 2 190 2 175 90 - 120 Whole on deep roasting
pan
FISH
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Trout / Sea
bream
2 190 2 (1
and 3)
175 40 - 55 3 - 4 fishes
Tuna fish / Sal-
mon
2 190 2 (1
and 3)
175 35 - 60 4 - 6 fillets
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity Grilling Cooking time in mi-
nutes
TYPE OF DISH Pieces g
level
Temp.
(°C)
1st side 2nd side
Fillet steaks 4 800 3 250 12 - 15 12 - 14
Beef steaks 4 600 3 250 10 - 12 6 - 8
Sausages 8 / 3 250 12 - 15 10 - 12
Pork chops 4 600 3 250 12 - 16 12 - 14
Chicken (cut in 2) 2 1000 3 250 30 - 35 25 - 30
Kebabs 4 / 3 250 10 - 15 10 - 12
Breast of chicken 4 400 3 250 12 - 15 12 - 14
Hamburger 6 600 3 250 20 - 30
Fish Fillet 4 400 3 250 12 - 14 10 - 12
26 leonard
Vue de la page 25
1 2 ... 21 22 23 24 25 26 27 28 29 30 31 ... 67 68

Commentaires sur ces manuels

Pas de commentaire