Beurer DS 81: 146 Mutton,
146 Mutton,: Beurer DS 81
Table of contents
- 1 G ETTING TO KNOW YOUR INSTRUMENT Instrument functions 2 S AFETY INFORMATION
- Storage and care Batteries Repair Disposal
- 3 I NSTRUMENT DESCRIPTION Diet kitchen scales Initial display
- TART - UP Changing the weight unit Positioning scales 5 O Measuring item to be weighed Switching on scales Place item to be weighed on the scales and read the weight Weighing without a bowl: Weighing with a bowl: Weighing additional items (tare)
- Entering the foodstuffs code Reading off nutritional and energy values Switching off scales
- G B Saving weighed items Saving the first measurement Saving other measurements Displaying added measured values Clear memory
- 6 C HANGING BATTERIES 7 C LEANING AND MAINTENANCE 8 I N THE EVENT OF PROBLEMS
- 9 T ECHNICAL DETAILS
- 10 F OODSTUFFS LIST Abbreviations Definitions Milk and milk products 000 Ayran
- 059
- 146 Mutton,
- Fish, crustaceans and mol- luscs
- 386 Mohnstriezel
- 507
- 651 Macadamia Pulses Drinks
- 758 Weizenvollbier, Confectionary
- 864 Blackberry Soups and stews
- 961 Fried
32
146 Mutton,
breast
147 Mutton,
leg
148 Mutton,
loin
149 Mutton
(fillet)
150 Mutton
(chop)
151 Mutton,
liver
152 Veal
(shoulder)
153 Veal
(fillet)
154
Veal (neck with bone)
155
Veal (knuckle, on the
bone)
156
Veal (leg, on the
bone)
157
Veal (flesh only)
158
Veal (saddle, on the
bone)
159 Calf's
sweetbreads
160
Breast of veal
161 Veal
cutlet
162 Calf's
liver
163 Calf's
kidney
164 Veal
escalope
165 Smoked
pork
166
Lamb (meat only)
167 Oxtail
168
Horsemeat, on aver-
age
169
Beef / minced steak
(tartar)
170 Minced
beef
171
Leg of beef
172 Ox
liver
173 Ox
tongue
174
Fillet of beef
175
Beef (prime rib, roast,
thick spare ribs)
176 Beef
(haunch,
silver-
side)
177 Beef
(neck)
178 Beef
(topside)
179
Beef (flesh only)
180
Beef (roast beef, fillet)
181
Fatty bacon (pork)
182 Shoulder
of
pork
183
Belly of pork
184
Fillet of pork
185
Neck of pork
186 Smoked
pork
187
Pork (chop, on the
bone)
188
Pork (flesh only)
189
Pork (escalope, top-
side)
190 Pork
hind knuckle
191
Minced pork
192 Pig's
kidneys
193
Spare rib, braised
194 Ham,
boiled
195 Bacon,
streaky
196
Leg of pork (hind leg)
197
Goat's meat, on aver-
age
198 Pig's
tongue
Game and poultry
199
Duck, on average
200
Pheasant, on average
201
Goose, on average
202
Hare, on average
203
Venison, on average
204 Chicken
(roast
chicken), on average
205 Chicken
(boiling
chicken), on average
206 Chicken,
roast
chicken, thigh, with
skin
207 Chicken,
breast
with
skin
208 Chicken
liver
209
Rabbit meat, on aver-
age
210 Partridge
211 Venison,
leg
212
Saddle of venison
213 Pigeon
214
Turkey, breast without
skin
215 Turkey,
leg
without
skin or bone
216
Turkey, with skin, on
average
217 Quail
218 Wild
boar
Sausage and pies
219 Bauernbratwurst
(sausage)
220 Bierschinken
(ham
sausage)
221
Bierwurst (ham sau-
sage)
222 Bockwurst
223
Bratwurst (frying sau-
sage, pork)
224 Cabanossi
225 Cervelat
sausage
226
Corned Beef
227
Small tinned sau-
sages
228
Meat loaf (processed
meat)
229 Fleischwurst
(balo-
ney)
230 Frankfurter
sausage
231 Rissole,
raw
232
Goose liver pâté
233
Poultry sausage, lean
234 Gelbwurst
('yellow
sausage', traditional
sausage from Bava-
ria)
235 Jagdwurst
(chasseur
sausage)
236
Veal sausage, fried
237
Calf's liver sausage
238
Knackwurst (type of
frankfurter)
239
Rolled fillet of ham
240 Landjäger
(dry
sa-
lami)
241 Liver
pâté
242
Liver sausage, coarse
243
Liver sausage, lean
244
Lyoner (type of pork
or veal sausage)
245 Mettwurst
sausage
(made from raw
minced pork)
246 Mortadella
247 Rotwurst
(Blutwurst),
type of black pudding
248 Salami
249
Ham (cooked ham)
250
Ham (rolled fillet of
ham)
251
Ham, cured (bacon)
252 Ham
sausage,
fine
253 Brawn
254
Belly of pork, cured
255 Bacon,
streaky
256 Brawn/aspic
257 Weisswurst
(veal
sausages, cooked in
hot water)
258 Frankfurters
(cooked
in hot water)
