AEG BPB331021B User Manual page 19

Pork
Food
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
Food Quantity (kg)
Roast veal 1
Knuckle of veal 1.5 - 2
Lamb
Food Quantity (kg)
Leg of lamb, 1 - 1.5
roast lamb
Saddle of lamb 1 - 1.5
Poultry
Food Quantity (kg)
Poultry portions 0.2 - 0.25 each
Chicken, half 0.4 - 0.5 each
Chicken, pou- 1 - 1.5
lard
Duck 1.5 - 2
Goose 3.5 - 5
Turkey 2.5 - 3.5
Turkey 4 - 6
Fish (steamed)
Food Quantity (kg)
Whole fish 1 - 1.5
Quantity (kg) Temperature
(°C)
1 - 1.5 160 - 180
1 - 1.5 170 - 180
0.75 - 1 160 - 170
0.75 - 1 150 - 170
Temperature
(°C)
160 - 180
160 - 180
Temperature
(°C)
150 - 170
160 - 180
Temperature
(°C)
200 - 220
190 - 210
190 - 210
180 - 200
160 - 180
160 - 180
140 - 160
Temperature
(°C)
210 - 220
Time (min) Shelf position
90 - 120 1 or 2
60 - 90 1 or 2
50 - 60 1 or 2
90 - 120 1 or 2
Time (min) Shelf position
90 - 120 1 or 2
120 - 150 1 or 2
Time (min) Shelf position
100 - 120 1 or 2
40 - 60 1 or 2
Time (min) Shelf position
30 - 50 1 or 2
35 - 50 1 or 2
50 - 70 1 or 2
80 - 100 1 or 2
120 - 180 1 or 2
120 - 150 1 or 2
150 - 240 1 or 2
Time (min) Shelf position
40 - 60 1 or 2
ENGLISH 19