Pork
Type of meat
Quantity
Oven function Shelf position
Temperature
°C
Time mins.
Shoulder,
neck, ham
joint
1-1.5 kg
Conventional
Cooking
1
210-220
90-120
Chop, spare
rib
1-1.5 kg
Conventional
Cooking
1
180-190
60-90
Meat loaf
750 g -1 kg
Conventional
Cooking
1
170-190
50-60
Porkknuckle
(precooked)
750 g -1 kg
Conventional
Cooking
1
200-220
90-120
Veal
Type of meat
Quantity
Oven function Shelf position
Temperature
°C
Time mins.
Roast veal
1 kg
Conventional
Cooking
1
110-220
90-120
Knuckle of
veal
1.5-2 kg
Conventional
Cooking
1
200-220
150-180
Lamb
Type of meat
Quantity
Oven function Shelf position
Temperature
°C
Time mins.
Leg of lamb,
roast lamb
1.5-2 kg
Turbo Grilling
1
210-220
90-120
Saddle of
lamb
1.5-2 kg
Turbo Grilling
1
210-220
40-60
Game
Type of meat
Quantity
Oven function Shelf position
Temperature
°C
Time mins.
Saddle of
hare, leg of
hare
up to 1 kg
Conventional
Cooking
1
220-240
1)
30-40
Saddle of ven
-
ison
1.5-2 kg
Conventional
Cooking
1
210-220
60-90
Haunch of
venison
1.5-2 kg
Conventional
Cooking
1
180-210
90-120
1) Pre-heat the oven
16
Helpful hints and tips
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