AEG 49332I-MN, User Manual

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Poultry
Type of meat Shelf Temperature °C
Time in minutes per
kg meat
Chicken 2-3 180 55-65
Duck
1)
2-3 150 55-65
Duck slow roasting
1)
2-3 not suitable total around 5 hours
Roast turkey, stuffed 1-2 150 50-60
Turkey breast 2-3 175 70-80
Cooking Hot Air
Type of food Shelf Temperature °C Time in minutes
Fish, boiling 2+4 150-160
1)
Fish, frying 2+4 165-175
1)
Meatloaf 2+4 165-175 60-70
Danish meatballs 2+4 165-175 35-45
Liver pâté 2+4 165-175 65-75
Potato gratin 2+4 175 55-65
Lasagne, home made 2+4 175 60-70
Lasagne, frozen 2+4 175
30-45
2)
Pasta gratin 2+4 165-175 40-50
Pizza, home made 3 180-200 20-35
Pizza, frozen 2+4 180-200
15-25
2)
Chips, frozen 2+4 180-200
30-45
2)
Tarts, home made
- pre-baking, roll
2+4 165-175 15-20
Tarts, home made
- finishing
2+4 165-175 30-40
Tarts, frozen 2+4 175
25-35
2)
1) When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish is finished when the
flesh is white. Test by sticking a fork into the fish. If the flesh comes easily away from the bone, the fish is
cooked.
2) With cooking on two levels (double portion) the time is around 1/3 longer than that stated on the packaging. If
the time given is 30 mins, then the preparation time will be around 30+10 = 40 min.
Cooking Conventional
Type of food Shelf Temperature °C Time in minutes
Fish, boiling 2-3 160-170
1)
Fish, frying 2-3 180-200
1)
32 Oven - Helpful hints and tips