Beurer DS 81 Instrucciones Para El Uso página 33

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
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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)
Fish, crustaceans and mol-
luscs
259 Eel
260 Oysters
261 Perch (European
perch)
262 Blauleng fish
263 Bream
264 Smoked herring
265 Spiny dogfish
266 Powan (whitefish)
267 Fish fillet
268 Flounder
269 Trout (river, rainbow
trout)
270 Shrimps, prawns
271 Grenadier
272 Pike
273 Halibut, black
(Greenland halibut)
274 Halibut, white
275 Herring (Atlantic)
276 Herring (Baltic her-
ring)
277 Lobster
278 Cod
279 Scallop