Food
Time (min)
Shelf position
Fish - Whole / Trout / Makarel
10 - 12
2
Fillets - Plaice / Cod
4 - 6
2
Kebabs
12 - 18
2 - 3
Kidneys - Lamb / Pig
6 - 10
2 - 3
Sausages
20 - 30
3
Steaks: Rare
4 - 6
3
Steaks: Medium
6 - 8
3
Steaks: Well Done
12 - 15
3
Toasted Sandwiches
3 - 4
3
10.13
Thermal Grilling - Main Oven
Roasting
Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf posi-
tion
Beef: Pot roast
-
180 - 230
150 - 180
3
Beef: Topside beef
or filler - rare
per cm of thickness
190 - 200
5 - 6
3
Beef: Topside beef
or filler - medium
per cm of thickness
180 - 190
6 - 8
3
Beef: Topside beef
or filler - well done
per cm of thickness
170 - 180
8 - 10
3
Pork: Shoulder,
neck, ham
1 - 1.5
160 - 180
90 - 120
2
Pork: Pork chop
1 - 1.5
160 - 180
60 - 90
2
Pork: Meatloaf
0.75 - 1
160 - 170
45 - 60
2
Pork: Knuckle of
pork (pre-cooked)
0.75 - 1
150 - 170
90 - 120
2
Veal: Roast veal
1
160 - 180
90 - 120
2
Veal: Knuckle of
veal
1.5 - 2
160 - 180
120 - 150
2
Lamb: Roast lamb,
leg of lamb
1 - 1.5
150 - 170
75 - 120
2
Lamb: Saddle of
lamb
1 - 1.5
160 - 180
60 - 90
2
ENGLISH
27
Содержание 49176V-MN
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