AEG 49002VMN User Manual page 28

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HOT AIR
Roasting
Beef/Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
BROWNING
Beef
Type of meat
Rump steak
- browning
Rump steak
- roasting
Roast beef
Veal
Type of meat
Fillet of beef
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C.
If you are using a meat probe, remove it before grilling.
OR CONVENTIONAL COOKING
Meat
1)
Temperature [°C]
170 - 190
170 - 190
170 - 190
180 - 200
170 - 190
180 - 200
170 -190
170 - 190
Shelf Temperature °C
2-3
2-3
1-2
Shelf Temperature °C
2-3
(IF AVAILABLE)
Cooking Time
20-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
20-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
30-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
20-25 minutes per 0.5 kb (1
lb) and 20 minutes over
15-20 minutes per 0.5 kg (1
lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over
3.5 kg (7 lb)
25-35 minutes per 0.5 kb (1
lb) and 25-30 minutes over
35-40 minutes per 0.5 kb (1
lb) and 35-40 minutes over
20 minutes per 0.5 kb (1 lb)
and 20minutes over
Time in minutes
per kg meat
200 total 10
150
160 90-120
Time in minutes
per kg meat
160
50-60
60-70