49
Cooking table
CATEGORY
CUT/PORTION/
DESCRIPTION
COOKING
CYCLE
COOKING TIME
(min)
HEATING TIME (from
refrigerated state) (min)
HEATING TIME
(from frozen) (min)
Lamb
Loin stew
Meat
(steaks or cubes)
45-50 15-25 40-50
Loin Meat (whole joint) 80-85 20-30 30-40
Pork
Shin (whole or boneless)
Meat
(steaks or cubes)
220-240 25-35 40-50
Slices of bacon
Meat
(steaks or cubes)
70-80 10-20 15-20
Bacon (whole) Meat (whole joint) 100-120 60-70 85-90
Fillet (whole) Meat (whole joint) 80-85 45-55 80-90
Leg (whole or boneless joint) Meat (whole joint) 90-100 45-55 85-90
Shoulder (whole) Meat (whole joint) 95-105 50-60 100-110
Boneless loin (whole) Meat (whole joint) 80-85 55-65 80-90
Beef
Osso buco
Meat
(steaks or cubes)
220-240 15-25 25-35
Beef stew
Meat
(steaks or cubes)
220-240 15-25 80-90
Roast beef (whole) Meat (whole joint) 80-85 35-45 75-85
Fillet (whole) Meat (whole joint) 80-85 50-60 85-95
Best end (whole) Meat (whole joint) 80-90 45-55 75-85
Veal
Shin (boneless)
Meat
(steaks or cubes)
220-240 25-35 40-50
Osso buco
Meat
(steaks or cubes)
220-240 15-25 25-35
Boneless loin steaks
Meat
(steaks or cubes)
45-50 15-25 25-35
Boneless loin (whole) Meat (whole joint) 80-85 55-65 85-95
Veal stew
Meat
(steaks or cubes)
220-240 20-30 40-50
Fillet (whole) Meat (whole joint) 80-85 45-55 75-85
Best end (whole) Meat (whole joint) 80-85 70-80 85-95
Chicken
Leg (whole) Poultry 55-65 15-25 40-50
Breast (whole or half) Poultry 50-60 15-25 70-80
Tu r k e y
Leg (whole or boneless) Poultry 80-90 30-40 75-85
Breast (piece) Poultry 60-70 40-50 75-85
