AEG COMPETENCE B8871-4, Руководство пользователя, Страница: 41 / 68

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Usage, Tables and Tips
Meat Probe Table
Vegetables
Stuffed pepper/
aubergines Ventitherm ®
Precision
Fan Cooking
1 180190 0:301:00
Au gratin dishes Rotitherm
Roasting
3 180190 0:150:45
Food to be cooked Meat core temperature
Beef
Rib steak or filet steak, rare
medium
well done 45 50 °C
60 65 °C
75 80 °C
Pork
Shoulder of pork, ham joint, neck 80 82 °C
Chop (saddle), smoked pork loin 75 80 °C
Meat loaf 75 80 °C
Veal
Roast veal 75 80 °C
Knuckle of veal 85 90 °C
Mutton / Lamb
Leg of mutton 80 85 °C
Saddle of mutton 80 85 °C
Roast lamb, leg of lamb 75 80 °C
Game
Saddle of hare 70 75 °C
Leg of hare 70 75 °C
Whole hare 70 75 °C
Saddle of venison 70 75 °C
Haunch of venison 70 75 °C
Poultry, Game,
Fish, Vegetables
Quantity
approx.
Oven function Shelf
position
Tempera
ture °C
Time
Hr. : Min.