AEG BSK774121M, Руководство пользователя

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VEAL
(°C) (min)
Roast veal, 1 kg 160 - 180 90 - 120
Veal knuckle, 1.5 -
2 kg 160 - 180 120 - 150
LAMB
(°C) (min)
Lamb leg / Roast
lamb, 1 - 1.5 kg 150 - 170 100 - 120
Lamb saddle, 1 -
1.5 kg 160 - 180 40 - 60
POULTRY
(°C) (min)
Poultry, portions,
0.2 - 0.25 kg each 200 - 220 30 - 50
Chicken, half, 0.4 -
0.5 kg each 190 - 210 35 - 50
Chicken, poulard,
1 - 1.5 kg 190 - 210 50 - 70
Duck, 1.5 - 2 kg 180 - 200 80 - 100
Goose, 3.5 - 5 kg 160 - 180 120 - 180
POULTRY
(°C) (min)
Turkey, 2.5 - 3.5
kg 160 - 180 120 - 150
Turkey, 4 - 6 kg 140 - 160 150 - 240
FISH (STEAMED)
(°C) (min)
Whole fish, 1 - 1.5
kg 210 - 220 40 - 60
12.11 Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food Sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3. Use Food Sensor.
4. Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food Sensor.
5. After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
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