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Food
Meat loaf
Pork knuckle (pre-
cooked)
Veal
Food
Roast veal
Knuckle of veal
Lamb
Food
Leg of lamb,
roast lamb
Saddle of lamb
Poultry
Food
Poultry portions
Chicken, half
Chicken, pou-
lard
Duck
Goose
Turkey
Turkey
Fish (steamed)
Food
Whole fish
9.10 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
Quantity (kg)
Temperature
(°C)
0.75 - 1
160 - 170
0.75 - 1
150 - 170
Quantity (kg)
Temperature
(°C)
1
160 - 180
1.5 - 2
160 - 180
Quantity (kg)
Temperature
(°C)
1 - 1.5
150 - 170
1 - 1.5
160 - 180
Quantity (kg)
Temperature
(°C)
0.2 - 0.25 each
200 - 220
0.4 - 0.5 each
190 - 210
1 - 1.5
190 - 210
1.5 - 2
180 - 200
3.5 - 5
160 - 180
2.5 - 3.5
160 - 180
4 - 6
140 - 160
Quantity (kg)
Temperature
(°C)
1 - 1.5
210 - 220
Time (min)
50 - 60
90 - 120
Time (min)
90 - 120
120 - 150
Time (min)
100 - 120
40 - 60
Time (min)
30 - 50
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
Time (min)
40 - 60
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Shelf position
1 or 2
1 or 2
Shelf position
1 or 2
1 or 2
Shelf position
1 or 2
1 or 2
Shelf position
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
Shelf position
1 or 2
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