AEG 43036IW-MN User Manual page 27

Poultry
Type of meat
Chicken, parted
1)
Duck
Duck slow roast-
1)
ing
Roast turkey, stuf-
fed
Turkey breast
10.8 Conventional Roasting
Beef
Type of meat
1)
Roast beef
Rump steak
- browning
Rump steak
- roasting
Roast 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.
Veal
Type of meat
1)
Fillet of beef
Lamb
Type of meat
Leg/shoulder/rib
Pork
Type of meat
1)
Roast pork
1)
Pork loin
Neck fillets
Shelf Temperature °C
2-3
2-3
2-3
1-2
2-3
Shelf Temperature °C
2-3
2-3
2-3
1-3
Shelf Temperature °C
2-3
Shelf Temperature °C
2
Shelf Temperature °C
3
3
2-3
Time in minutes
per kg meat
180
150
total around 5
130
150
175
Time in minutes
per kg meat
125
225 total 10
160
180
Time in minutes
per kg meat
180
Time in minutes
per kg meat
180
Time in minutes
per kg meat
200
200
180
ENGLISH
27
55-65
55-65
hours
50-60
70-80
80-120
50-60
90-120
60-70
80-100
60-70
60
90-120