AEG 49176V-MN, Руководство пользователя

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Poultry
Food Food core temperature
(°C) Shelf position
Turkey breast 75 - 80 2 - 3
10.15
Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower temperature
to continue cooking.
Always cook without a lid in
Low Temperature Cooking.
You cannot use Low
temperature cooking
together with the clock
functions: Duration and End.
1. Sear the meat in the deep pan (if
present) in a very high heat.
2. Put the meat in a roasting tin or
directly on the wire shelf. Put the tray
below the shelf to catch the fat.
3. Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
the table).
Food Quantity Temperature
(°C) Preheating time (min) Shelf po-
sition
Rare Medium
Roast beef (well done) 800 - 1000 g 150 90 - 110 130 - 140 2
Roast beef (well done) 1200 - 1600 g 150 120 - 130 160 - 170 2
Rib of beef 600 - 1000 g 150 55 - 75 95 - 110 3
Shoulder of beef,
boneless 3.5 cm high 150 - 70 - 80 3
Tenderloin of beef,
whole 600 - 1000 g 120 65 - 75 90 - 110 3
Tenderloin of beef,
sliced 2.5 cm high 120 20 - 25 35 - 45 3
Entrecote 1.5 cm high 120 15 - 25 30 - 35 3
T-bone 2 cm high 120 25 - 30 35 - 40 3
Tenderloin of pork,
whole 500 - 700 g 120 - 65 - 75 3
Tenderloin of pork,
sliced 2.5 cm high 120 - 35 - 45 2
10.16
Defrost
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first oven shelf position. The
one on the bottom.
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