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Cooking table
CUT/PORTION/
CATEGORY
DESCRIPTION
Loin stew
Lamb
Shin (whole or boneless)
Slices of bacon
Bacon (whole)
Pork
Fillet (whole)
Leg (whole or boneless joint)
Shoulder (whole)
Boneless loin (whole)
Osso buco
Beef stew
Beef
Roast beef (whole)
Fillet (whole)
Best end (whole)
Shin (boneless)
Osso buco
Boneless loin steaks
Veal
Boneless loin (whole)
Veal stew
Fillet (whole)
Best end (whole)
Leg (whole)
Chicken
Breast (whole or half)
Leg (whole or boneless)
Turkey
Breast (piece)
COOKING
CYCLE
Meat
(steaks or cubes)
Loin
Meat (whole joint)
Meat
(steaks or cubes)
Meat
(steaks or cubes)
Meat (whole joint)
Meat (whole joint)
Meat (whole joint)
Meat (whole joint)
Meat (whole joint)
Meat
(steaks or cubes)
Meat
(steaks or cubes)
Meat (whole joint)
Meat (whole joint)
Meat (whole joint)
Meat
(steaks or cubes)
Meat
(steaks or cubes)
Meat
(steaks or cubes)
Meat (whole joint)
Meat
(steaks or cubes)
Meat (whole joint)
Meat (whole joint)
Poultry
Poultry
Poultry
Poultry
COOKING TIME
HEATING TIME (from
(min)
refrigerated state) (min)
45-50
80-85
220-240
70-80
100-120
80-85
90-100
95-105
80-85
220-240
220-240
80-85
80-85
80-90
220-240
220-240
45-50
80-85
220-240
80-85
80-85
55-65
50-60
80-90
60-70
48
HEATING TIME
(from frozen) (min)
15-25
40-50
20-30
30-40
25-35
40-50
10-20
15-20
60-70
85-90
45-55
80-90
45-55
85-90
50-60
100-110
55-65
80-90
15-25
25-35
15-25
80-90
35-45
75-85
50-60
85-95
45-55
75-85
25-35
40-50
15-25
25-35
15-25
25-35
55-65
85-95
20-30
40-50
45-55
75-85
70-80
85-95
15-25
40-50
15-25
70-80
30-40
75-85
40-50
75-85
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