AEG BES33111XM Manual del usuario - Página 18
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BEEF
Roast beef or fil-
let, rare
Roast beef or fil-
let, medium
Roast beef or fil-
let, well done
PORK
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
Chops / Spare rib,
1 - 1.5 kg
Meatloaf, 0.75 - 1
kg
Pork knuckle, pre-
cooked, 0.75 - 1
kg
VEAL
Roast veal, 1 kg
Veal knuckle, 1.5 -
2 kg
(°C)
(min)
190 - 200
5 - 6
180 - 190
6 - 8
170 - 180
8 - 10
(°C)
(min)
160 - 180
90 - 120
170 - 180
60 - 90
160 - 170
50 - 60
150 - 170
90 - 120
(°C)
(min)
160 - 180
90 - 120
160 - 180
120 - 150
LAMB
(°C)
Lamb leg / Roast
150 - 170
lamb, 1 - 1.5 kg
Lamb saddle, 1 -
160 - 180
1.5 kg
POULTRY
(°C)
Poultry, portions,
200 - 220
0.2 - 0.25 kg each
Chicken, half, 0.4 -
190 - 210
0.5 kg each
Chicken, poulard,
190 - 210
1 - 1.5 kg
Duck, 1.5 - 2 kg
180 - 200
Goose, 3.5 - 5 kg
160 - 180
Turkey, 2.5 - 3.5
160 - 180
kg
Turkey, 4 - 6 kg
140 - 160
FISH (STEAMED)
(°C)
Whole fish, 1 - 1.5
210 - 220
kg
10.6 Drying - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
(min)
100 - 120
40 - 60
(min)
30 - 50
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
(min)
40 - 60