Bartscher AT120 - Page 24

Installation and operation
22 / 28 A120788
EN
Food for roasting/thermal processing
Temperature
in °C
Thermal
processing
duration
approx., in
min.
Meat
Well-done turkey
until the final
30 minutes of roasting
160–175
during the final
30 minutes of roasting
175–200
30/kg
Rare lamb
Hind, 1.5–2 kg
175
50/kg
Roast lamb
175
30/kg
Lamb shoulder
175
50/kg
Well-done pork
Hind, from 2 kg
175
50/kg
Loin and shoulder
175
60/kg
Medium-rare beef
Loin collar, 2 kg
175
30/kg
Roast meat
175
30/kg
Breast
175–200
20/kg
Chicken, 2 kg, gold-crust
roast chicken/stewed
chicken
175
50/kg
Duck, 2 kg, in gravy, not
dried
180
60/kg
Venison
Hare, 2 kg
175
60–90
Deer
170–200
90
Pheasant
175–200
35–90
Sides
Baked potatoes, crispy
175
60
Sliced potatoes, well-
cooked, with gravy
150–175
30/kg
Fish
Fillets (small)
200
15–20
Fish, 1.5 kg
200
30–40