Franke HPP-960 - Correct Position of Rack

TYPE OF DIS H TEMP. °C MIN. TIMES TEMP. °C MIN. TIMES
x
MEAT
Stewed veal (1/1.5 kg)
150/160 180/210
Roast veal (1/1.5 kg)
150/160 120/150
Meat loaf (1/1.5 kg)
180/190 90/120
Lamb (leg or shoulder)
150/160 60/90
Kid (leg or shoulder)
150/160 45/60
Pork (loin or ham)
175 45/60
x
GAME
Roast hare
150/160 60/90
Roast pheasant
150/160 60/90
Partridges
150/160 45/60
Chamois, roast venison
150/160 90/120
x
POULTRY
Chicken or capon
170 90/120
Roast pigeons
150/160 80/100
Turkey
150 90/120
Goose
160 150/180
Duck
175 180/200
x
FIS H
Fish in general
200 15/20
x
MISCELLANEOUS
Goulash (estofado 1/1,5 kg)
180/190 60/75
CUSTOMISED SETTINGS
Correct position of rack (in relation to grill)
Thin steaks: rare
top position
Thick steaks: rare
middle position
Thick steaks: well-cooked
bottom position
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