AEG CIB6646ABM User Manual page 31

11.9 Conventional Roasting
Beef
Food
Pot roast
Pork
Food
Shoulder, neck, ham joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-cooked)
Veal
Food
1)
Roast veal
Knuckle of veal
1)
Use a closed roasting dish.
Lamb
Food
Leg of lamb, roast lamb
Saddle of lamb
Game
Food
Saddle of hare, leg of hare
Saddle of venison
Haunch of venison
1)
Preheat the oven.
Poultry
Food
Poultry portions
Duck
Quantity
1 - 1.5 kg
Quantity Temperature
(°C)
1 - 1.5 kg 210 - 220
1 - 1.5 kg 180 - 190
750 g - 1 kg 170 - 190
750 g - 1 kg 200 - 220
Quantity Temperature
(°C)
1 kg 210 - 220
1.5 - 2 kg 200 - 220
Quantity Temperature
(°C)
1 - 1.5 kg 210 - 220
1 - 1.5 kg 210 - 220
Quantity Temperature
(°C)
up to 1 kg
220 - 240
1.5 - 2 kg 210 - 220
1.5 - 2 kg 200 - 210
Quantity Temperature
(°C)
200 - 250 g each 220 - 250
1.5 - 2 kg 210 - 220
Temperature Time (min)
(°C)
200 - 230 105 - 150
Time (min)
90 - 120
60 - 90
50 - 60
90 - 120
Time (min)
90 - 120
150 - 180
Time (min)
90 - 120
40 - 60
Time (min)
1)
30 - 40
35 - 40
90 - 120
Time (min)
20 - 40
80 - 100
Shelf po‐
sition
1
Shelf posi‐
tion
1
1
1
1
Shelf posi‐
tion
1
1
Shelf posi‐
tion
1
1
Shelf posi‐
tion
1
1
1
Shelf posi‐
tion
1
1
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