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AEG
t
Micromat Combi
34
Auto Programme Charts
FOOD
START TEMP
UTENSILS
PREPARATION
PAUSE
STAND
ADJUST
Beef Joint
Chilled 5°C
Low rack on
Drip tray
Remove joint from
packaging and note
the weight. Place the
joint fat side down (for
best results)
During cooking you
may shield any areas
that are cooking too
quickly with smooth
pieces of foil.
Remove
excess
liquid.
Turn joint
over and
baste if
desired.
10 – 15
min
For a well
cooked finish
or very
chilled
chicken
Pork Joint
Chilled 5°C
Low rack on
Drip tray
Remove joint from
packaging and note
the weight. Place the
joint fat side down (for
best results)
During cooking you
may shield any areas
that are cooking too
quickly with smooth
pieces of foil.
Remove
excess
liquid.
Turn joint
over and
baste if
desired.
10 – 15
min
For a well
cooked finish
or very
chilled
chicken
Lamb
Joint
Chilled 5°C
Low rack on
Drip tray
Remove joint from
packaging and note
the weight. Place the
joint fat side down (for
best results)
During cooking you
may shield any areas
that are cooking too
quickly with smooth
pieces of foil.
Remove
excess
liquid.
Turn joint
over and
baste if
desired.
10 – 15
min
For a well
cooked finish
or very
chilled pork
Steamed
Fish
Chilled 5°C
Microwave
proof dish
with lid or
microwave
wrap
Remove from
packaging. Wash and
dry. For best results
weight the fish. Place
the fish in a dish with
2 – 3 tblsps (45mls) of
liquid e.g. white wine,
water or milk. Cover
dish with lid or
microwave wrap
No
2 min
For a well
cooked finish
or very
chilled fish
For more
delicate
whole fish or
fish steaks
Baked
Fish
Chilled
3-5°C
High rack
Wash and dry, brush
with oil and seasoning
Begin cooking skin side
down for best results
No
2 min
For a well
cooked finish
or very
chilled fish