Miele HR 1956 Panduan Petunjuk Pengoperasian - Halaman 29

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Halaman Cetak
Miele HR 1956 Panduan Petunjuk Pengoperasian
Pork cooking chart
Cut of meat
Fillet
approx. 350 g
Boned gammon
approx. 700 g
Boned gammon
approx. 1500 g
Pork loin
approx. 700 g
Pork loin
approx. 1500 g
Medallions
approx. 4 cm thick
Roulades
approx. 150 g
½ cm thick
Spare ribs
 Searing time /  Core temperature /  Duration /  Temperature setting
* 60 °C medium / 65 °C well-done
 [min]
5–6 in total
6–8 in total
8 in total
6–8 in total
8–10 in total
2 per side
2–3 per side
4–6 in total
4–6 per side
Low temperature cooking
* [°C]
 [min]
60
90–110
65
120–140
65
180–200
65
195–225
65
180–210
65
210–240
60
75–95
65
100–120
65
150–180
65
165–195
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