AEG BSK772221M, User Manual

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To calculate the roasting time multiple
the time given in the table below by the
centimetres of thickness of the fillet.
Food Tempera-
ture (°C) Time (min)
Roast beef or
fillet, rare 190 - 200 5 - 6
Roast beef or
fillet, medi-
um 180 - 190 6 - 8
Roast beef or
fillet, well
done 170 - 180 8 - 10
Pork
Food Tempera-
ture (°C) Time (min)
Shoulder,
neck, ham
joint, 1 - 1.5
kg 160 - 180 90 - 120
Chop, spare
rib, 1 - 1.5 kg 170 - 180 60 - 90
Meat loaf,
0.75 - 1 kg 160 - 170 50 - 60
Pork knuckle
(pre-cooked),
0.75 - 1 kg 150 - 170 90 - 120
Veal
Food Tempera-
ture (°C) Time (min)
Roast veal, 1
kg 160 - 180 90 - 120
Knuckle of
veal, 1.5 - 2
kg 160 - 180 120 - 150
Lamb
Food Tempera-
ture (°C) Time (min)
Leg of lamb,
roast lamb, 1
- 1.5 kg 150 - 170 100 - 120
Food Tempera-
ture (°C) Time (min)
Saddle of
lamb, 1 - 1.5
kg 160 - 180 40 - 60
Poultry
Food Tempera-
ture (°C) Time (min)
Poultry por-
tions, 0.2 -
0.25 kg each 200 - 220 30 - 50
Chicken, half,
0.4 - 0.5 kg
each 190 - 210 35 - 50
Chicken,
poulard, 1 -
1.5 kg 190 - 210 50 - 70
Duck, 1.5 - 2
kg 180 - 200 80 - 100
Goose, 3.5 -
5 kg 160 - 180 120 - 180
Turkey, 2.5 -
3.5 kg 160 - 180 120 - 150
Turkey, 4 - 6
kg 140 - 160 150 - 240
Fish (steamed)
Food Tempera-
ture (°C) Time (min)
Whole fish, 1
- 1.5 kg 210 - 220 40 - 60
11.6 Moist Fan Baking
For best results follow
suggestions listed in the
table below.
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