AEG BSK774121M User Manual page 37

VEAL
(°C)
Roast veal, 1 kg 160 - 180
Veal knuckle, 1.5 - 160 - 180
2 kg
LAMB
(°C)
Lamb leg / Roast 150 - 170
lamb, 1 - 1.5 kg
Lamb saddle, 1 - 160 - 180
1.5 kg
POULTRY
(°C)
Poultry, portions, 200 - 220
0.2 - 0.25 kg each
Chicken, half, 0.4 - 190 - 210
0.5 kg each
Chicken, poulard, 190 - 210
1 - 1.5 kg
Duck, 1.5 - 2 kg 180 - 200
Goose, 3.5 - 5 kg 160 - 180
(min)
90 - 120 Turkey, 2.5 - 3.5
kg
120 - 150
Turkey, 4 - 6 kg
(min)
100 - 120 Whole fish, 1 - 1.5
kg
40 - 60
12.11 Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food Sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
(min)
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
30 - 50
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
35 - 50
3. Use Food Sensor.
4. Select the function: Slow Cooking.
50 - 70
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
80 - 100
Set the temperature for Food Sensor.
5. After 10 minutes, the oven
120 - 180
automatically lowers the temperature
to 80 °C.
POULTRY
(°C)
160 - 180
140 - 160
FISH (STEAMED)
(°C)
210 - 220
ENGLISH 37
(min)
120 - 150
150 - 240
(min)
40 - 60