- ページ 28
クックトップ Miele HR 1956のPDF 取扱説明書をオンラインで閲覧またはダウンロードできます。Miele HR 1956 40 ページ。 Dual fuel upright cooker 48" gourmet warming drawer
Miele HR 1956 にも： 取扱説明書 (32 ページ), 取扱説明書 (48 ページ), 取扱説明書 (32 ページ), 取扱説明書 (44 ページ)
ページを印刷する
Low temperature cooking
Veal cooking chart
Cut of meat
Fillet
approx. 1200 g
Fillet
approx. 600 g
Medallions
3–4 cm thick
Steak
approx. 160 g
2 cm thick
Searing time / Core temperature / Duration / Temperature setting
* 45–50 °C rare / 55–60 °C medium / 65 °C well-done
Poultry cooking chart
Cut of meat
Duck breast
approx. 350 g
Chicken breast
approx. 160 g
Poularde breast
approx. 250 g
Turkey breast
approx. 800 g
Searing time / Core temperature / Duration / Temperature setting
* Duck breast = 65 °C medium / 70 °C well-done
28
[min]
5 in total
6 in total
6–7 in total
4–6 in total
6 in total
6–8 in total
1 per side
1–2 per side
2 per side
1 per side
1–2 per side
2 per side
[min]
5–6 in total
2–3 per side
2–3 per side
6–8 in total
* [°C]
[min]
45–50
115–145
55–60
150–180
65
155–185
45–50
75–95
55–60
90–120
65
125–155
45–50
40–50
55–60
60–80
65
90–110
45–50
35–50
55–60
60–80
65
75–90
* [°C]
[min]
65
45–65
70
80–95
70
45–60
70
60–80
70
150–180