AEG BSK571221M User Manual download pdf (Page 23)

Food Tempera-

ture (°C)

Time (min)

Roast beef or

fillet, well

done

170 - 180 8 - 10

Pork

Food Tempera-

ture (°C)

Time (min)

Shoulder,

neck, ham

joint, 1 - 1.5

kg

160 - 180 90 - 120

Chop, spare

rib, 1 - 1.5 kg

170 - 180 60 - 90

Meat loaf,

0.75 - 1 kg

160 - 170 50 - 60

Pork knuckle

(pre-cooked),

0.75 - 1 kg

150 - 170 90 - 120

Veal

Food Tempera-

ture (°C)

Time (min)

Roast veal, 1

kg

160 - 180 90 - 120

Knuckle of

veal, 1.5 - 2

kg

160 - 180 120 - 150

Lamb

Food Tempera-

ture (°C)

Time (min)

Leg of lamb,

roast lamb, 1

- 1.5 kg

150 - 170 100 - 120

Food Tempera-

ture (°C)

Time (min)

Saddle of

lamb, 1 - 1.5

kg

160 - 180 40 - 60

Poultry

Food Tempera-

ture (°C)

Time (min)

Poultry por-

tions, 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

Turkey, 2.5 -

3.5 kg

160 - 180 120 - 150

Turkey, 4 - 6

kg

140 - 160 150 - 240

Fish (steamed)

Food Tempera-

ture (°C)

Time (min)

Whole fish, 1

- 1.5 kg

210 - 220 40 - 60

10.6 Moist Fan Baking

For best results follow

suggestions listed in the

table below.

ENGLISH 23

1 2 ... 18 19 20 21 22 23 24 25 26 27 28 ... 43 44

Comments to this Manuals

No comments