10.17
Thermal Grilling
Roasting
Food
Shelf Position Quantity [kg]
Temperature
[°C]
Time (min)
Beef: Pot
roast
3
180 - 230
150 - 180
Beef: Topside
beef or filler -
rare
3
per cm of
thickness
190 - 200
5 - 6
Beef: Topside
beef or filler -
medium
3
per cm of
thickness
180 - 190
6 - 8
Beef: Topside
beef or filler -
well done
3
per cm of
thickness
170 - 180
8 - 10
Pork: Shoul-
der, neck,
ham
2
1-1.5
160 - 180
90 - 120
Pork: Pork
chop
2
1-1.5
160 - 180
60 - 90
Pork: Meat-
loaf
2
0.75-1
160 -170
45 - 60
Pork: Knuckle
of pork (pre-
cooked)
2
0.75-1
150 -170
90 - 120
Veal: Roast
veal
2
1
160 - 180
90 - 120
Veal: Knuckle
of veal
2
1.5-2
160 -180
120 - 150
Lamb: Roast
lamb, leg of
lamb
2
1-1.5
150 -170
75 - 120
Lamb: Saddle
of lamb
2
1-1.5
160 -180
60 - 90
Poultry
2
1-1.5
190 - 210
45 - 75
Half Chicken
2
0.5-1
190 - 210
35 - 50
Duck
1
1.5-2
180 - 200
75 - 105
Goose
1
3.5-5
160 - 180
135 - 210
Turkey
1
2.5-3.5
160 - 180
105 - 150
Turkey
1
4-6
140 - 160
150 - 240
ENGLISH
27
Содержание 49106IU-MN
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