AEG BC3331302 User Manual

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AEG BC3331302 User Manual Manual pdf 17 page image

Food Quantity (kg) Temperature(°C)Time (min) Shelf positionMeat loaf 0.75 - 1 160 - 170 50 - 60 1 or 2Pork knuckle (pre-cooked)0.75 - 1 150 - 170 90 - 120 1 or 2VealFood Quantity (kg) Temperature(°C)Time (min) Shelf positionRoast veal 1 160 - 180 90 - 120 1 or 2Knuckle of veal 1.5 - 2 160 - 180 120 - 150 1 or 2LambFood Quantity (kg) Temperature(°C)Time (min) Shelf positionLeg of lamb,roast lamb1 - 1.5 150 - 170 100 - 120 1 or 2Saddle of lamb 1 - 1.5 160 - 180 40 - 60 1 or 2PoultryFood Quantity (kg) Temperature(°C)Time (min) Shelf positionPoultry portions 0.2 - 0.25 each 200 - 220 30 - 50 1 or 2Chicken, half 0.4 - 0.5 each 190 - 210 35 - 50 1 or 2Chicken, pou-lard1 - 1.5 190 - 210 50 - 70 1 or 2Duck 1.5 - 2 180 - 200 80 - 100 1 or 2Goose 3.5 - 5 160 - 180 120 - 180 1 or 2Turkey 2.5 - 3.5 160 - 180 120 - 150 1 or 2Turkey 4 - 6 140 - 160 150 - 240 1 or 2FishFood Quantity (kg) Temperature(°C)Time (min) Shelf positionWhole fish 1 - 1.5 210 - 220 40 - 60 1 or 29.9 Drying - True Fan Cooking• Cover trays with grease proof paperor baking parchment.• For a better result, stop the ovenhalfway through the drying time, openthe door and let it cool down for onenight to complete the drying.ENGLISH 17