Food
Function
Temperature
in °C
Duration
in minutes
Meat
Beef goulash
COOK
MEAT/POULTRY
100
40-50
Chicken breast
"
100
8-10
Chicken, whole
"
100
50-60
Knuckle of pork
"
100
90-95
Lamb ragout
"
100
12-16
Turkey escalope
"
100
4-6
Turkey roulade
"
100
12-15
Veal escalope
"
100
3-4
Fish (fresh)
Cod steaks
COOK UNIVERSAL
100
5-6
Salmon (fillets)
"
100
6-8
Trout (fillets)
"
100
3-6
Tuna steak
"
100
6-8
Mussels
COOK FISH
90*
10-12
Plaice, fillet
"
85
5-7
Monk fish
"
85
8-10
Trout, 250 g
"
90*
10-12
Miscellaneous
Blanching vegetables
COOK VEG
90*
1-2
Disinfecting baby bottles
COOK UNIVERSAL
100
15
Melting chocolate (use a
cover)
COOK VEG
90*
4-10
* This temperature is not the same as the recommended temperature.
Practical tips
36
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