AGA Four-Two Series, Руководство пользователя

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Whole Fish e.g. trout, mackerel
Steaks
Oven-fried fish
Salmon (2.7kg)
Meat & Poultry
Beef
Lamb
Pork
Chicken
Turkey
Duck & Goose
Casserole
Puddings
Milk Puddings
Baked Custard
Baked Sponge Pudding
Fruit Crumble
Fan Oven
• F a n O v e n • F a n O v e n • F a n O v e n • F a n O v e n • F a n O v e n • F a n O v e n • F a n O v e n •
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The lower oven which is a fan oven, has four shelf positions. The air is circulated to create an even temperature
throughout. In most cases food requires a lower oven temperature when cooked in ovens by approximately 10ºC -
20ºC.
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The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
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The meat sections should be used as a guide but may vary according to the size, shape of joint on or off the bone.
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Thaw frozen joints thoroughly before cooking them.
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The times are for open roasting. If covered with foil allow extra time.
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The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices run clear.
FOOD SETTING °C APPROXIMATE COOKING TIME
Fish
170
170
170
140 - 150
170 - 180
170 - 180
170 - 180
170 - 180
150 - 160
170 - 180
130 - 140
140
140
160
170 - 180
25 - 30 mins depending on size
20 - 25 mins depending on thickness
25 mins depending on packet instructions
15 - 18 mins per 450g
30 mins per 450g + 30 mins over (medium rare)
25 mins per 450g + 25 mins over
30 - 35 mins per 450g + 35 mins over
20 - 25 mins per 450g + 20 mins over
15 - 18 mins per 450g + 15 mins over
25 mins per 450g + 25 mins over
1 1/2 - 3 hours depending on recipe
2 hours
35 mins
45 mins - 1 hour using raw fruit
45 mins - 1 hour
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