AEG 49106IU-MN User Manual page 27

10.13 Thermal Grilling - Main Oven
Roasting
Food
Beef: Pot roast
Beef: Topside beef
or filler - rare
Beef: Topside beef
or filler - medium
Beef: Topside beef
or filler - well done
Pork: Shoulder,
neck, ham
Pork: Pork chop
Pork: Meatloaf
Pork: Knuckle of
pork (pre-cooked)
Veal: Roast veal
Veal: Knuckle of
veal
Lamb: Roast lamb,
leg of lamb
Lamb: Saddle of
lamb
Poultry
Half Chicken
Duck
Goose
Turkey
Turkey
10.14 Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower temperature
to continue cooking.
Quantity (kg)
-
per cm of thickness
per cm of thickness
per cm of thickness
1 - 1.5
1 - 1.5
0.75 - 1
0.75 - 1
1
1.5 - 2
1 - 1.5
1 - 1.5
1 - 1.5
0.5 - 1
1.5 - 2
3.5 - 5
2.5 - 3.5
4 - 6
Temperature Time (min)
(°C)
180 - 230 150 - 180
190 - 200 5 - 6
180 - 190 6 - 8
170 - 180 8 - 10
160 - 180 90 - 120
160 - 180 60 - 90
160 - 170 45 - 60
150 - 170 90 - 120
160 - 180 90 - 120
160 - 180 120 - 150
150 - 170 75 - 120
160 - 180 60 - 90
190 - 210 45 - 75
190 - 210 35 - 50
180 - 200 75 - 105
160 - 180 135 - 210
160 - 180 105 - 150
140 - 160 150 - 240
Always cook without a lid in
Low Temperature Cooking.
You cannot use Low
temperature cooking
together with the clock
functions: Duration and End.
1. Sear the meat in the deep pan (if
present) in a very high heat.
ENGLISH 27
Shelf posi-
tion
3
3
3
3
2
2
2
2
2
2
2
2
2
2
1
1
1
1