AEG Electrolux COMPETENCE B 8139-5-m, Инструкция пользователя, Страница: 38 / 68

OPERATING INSTRUCTIONS
38
Roasting with Rotitherm
The information given in bold shows you the best oven function to use
in each case
.
Type of Meat Quantity Rotitherm Time
Weight Shelf Pos.
from
Bottom
Temp.
in °C
Hr. : Min.
Beef
Roast Beef or Fillet
- red inside
- pink inside
- cooked through
per cm
height
5
5
5 180 – 190
180 – 190
170 – 180
per cm height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10
Pork
Shoulder,
Neck,
Joint of Ham
1- 1.5 kg 2/3
150 – 170
1:40 – 2:00
Chop,
Meat Loaf
1 – 1.5 kg 2/3
150 – 170
1:10 – 1:30
Knuckle of Pork
(pre-cooked)
1 – 1.5 kg 2 140 – 160 1:40 – 2:00
Veal
Knuckle of Veal
1 – 1.5 kg 2
140 – 160
2:00 – 2:30
Lamb
Leg of Lamb,
Roast Lamb
1 – 1.5 kg 2
140 – 160
1:20 – 2:00
Saddle of Lamb
1 – 1.5 kg 2
150 – 170
1:00 – 1:30
Game
Saddle of Venison
1.5 -2 kg 2
150 – 160
1:20 – 1:30
Leg of Venison
1.5 -2 kg 2 140 – 150 1:75 – 1:50
Poultry
Poultry Pieces
4 – 6 pieces
per 200 – 250 g
4
170 -190
0:40 – 0:50
OPERATING INSTRUCTIONS
39
Chicken Halves
4 – 6 pieces
per 400 – 500 g
3
160 – 180
0:40 – 0:50
Chicken,
per 1 – 1.5 kg 4 160 – 170 0:45 – 1:20
Duck
per 1.5 – 2 kg 3
150 – 160
1: 00 – 1:50
Goose
per 3.5 – 5 kg 3 140 – 150 2:30 – 3:00
Fish (steaming)
Whole Fish
1 – 4 kg 2 150 – 160 0:45 – 2:00
Type of Meat Quantity Rotitherm Time
Weight Shelf Pos.
from
Bottom
Temp.
in °C
Hr. : Min.