AEG COMPETENCE B1100-2 Operating Instructions Manual page 29

Type of meat
Poultry
Poultry portions
4-6 pieces
Chicken halves
2-4 pieces
Chicken,
poulard
Duck
Goose
Turkey
Fish (steaming)
Whole fish
1) Pre-heat the oven.
Quantity Shelf
Weight position
from
bottom
per
3
200-250g
per
3
400-500 g
1-1.5 kg 1
1.5-2 kg 1
3.5-5 kg 1
2.5-3.5 kg
1
4-6 kg
1-1.5 kg 2/3
Tempera- Time
ture Hrs.:Mins.
ºC
220-250 0:35-0:50
220-250 0:35-0:50
220-250 0:45-1:15
210-220 1:00-1:30
200-210 2:30-3:00
200-210 1:30-2:00
180-200 2:30-4:00
210-220 0:45-1:15
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