Title: +038=67.005-##017._01-Pos 30, 31, 32 og 33 Kokeøy Brukermanual.pdf
60°C 55°C 60°C70°C 60-70°C 65°C 65°C 45°C36User Manual Cooking SuiteCooking overnightLarge piecesGood quality and preparation are required!The meat should be as freshly slaughtered as possible. Set the Cook & Hold temperature to 120°C. Brown meat in the first 30 minutes. Then set the manual temperature adjustment to the desired target value.ProductPreparationcookingTimeDe- moisturingPrime ribssalt with coarse salt, brown on grid68°C 12 to 13 hours openLamm gigot Stuffed breast of vealinsert sticks of garlic, brown on gridbrown, without sauce, on grid70°C 12 to 13 hours open80°C 12 to 13 hours openTurkey breastbrown on grid, without sauce75°C8 to 10 hours openTurkeystuffed, brown (240°C in the oven), on grid80°C 12 to 13 hours. openMeat dishes and sauces