AEG BP5014301M Bedienungsanleitung PDF herunterladen (Seite 25)

Veal

TYPE OF

DISH

Quantity Shelf posi-

tion

Temperature

[°C]

Time [min]

Roast veal 1 kg 1 or 2 160 - 180 90 - 120

Knuckle of

veal

1.5 - 2 kg 1 or 2 160 - 180 120 - 150

Lamb

TYPE OF

DISH

Quantity Shelf posi-

tion

Temperature

[°C]

Time [min]

Leg of lamb,

roast lamb

1 - 1.5 kg 1 or 2 150 - 170 100 - 120

Saddle of

lamb

1 - 1.5 kg 1 or 2 160 - 180 40 - 60

Poultry

TYPE OF

DISH

Quantity Shelf posi-

tion

Temperature

[°C]

Time [min]

Poultry por-

tions

200 - 250 g

each

1 or 2 200 - 220 30 - 50

Chicken , half 400 - 500 g

each

1 or 2 190 - 210 35 - 50

Chicken, pou-

lard

1 - 1.5 kg 1 or 2 190 - 210 50 - 70

Duck 1.5 - 2 kg 1 or 2 180 - 200 80 - 100

Goose 3.5 - 5 kg 1 or 2 160 - 180 120 - 180

Turkey 2.5 - 3.5 kg 1 or 2 160 - 180 120 - 150

Turkey 4 - 6 kg 1 or 2 140 - 160 150 - 240

Fish (steamed)

TYPE OF

DISH

Quantity Shelf posi-

tion

Temperature

[°C]

Time [min]

Whole fish 1 - 1.5 kg 1 or 2 210 - 220 40 - 60

9.8 Defrosting

TYPE OF

DISH

[g]

Defrosting

time [min]

Further de-

frosting time

[min]

Notes

Chicken 1000 100 - 140 20 - 30

Place the chicken on

an upturned saucer

placed on a large

plate. Turn halfway

through.

ENGLISH 25

1 2 ... 20 21 22 23 24 25 26 27 28 29 30 ... 43 44

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