AEG BSE577221M User Manual page 29

VEAL
(°C)
Veal knuckle, 1.5 160 - 180 120 - 150
- 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
11.6 Defrost
(kg)
Chicken 1
Meat 1
0.5
Cream 2 x 0.2
Trout 0.15
Strawberries 0.3
Butter 0.25
Gateau 1.4
(min)
Chicken, half, 0.4
- 0.5 kg each
Chicken, poulard,
1 - 1.5 kg
Duck, 1.5 - 2 kg
(min)
Goose, 3.5 - 5 kg
100 - 120
Turkey, 2.5 - 3.5
kg
40 - 60
Turkey, 4 - 6 kg
(min) (STEAMED)
30 - 50 Whole fish, 1 - 1.5
kg
Defrosting Further defrosting
time (min) time (min)
100 - 140 20 - 30
100 - 140 20 - 30
90 - 120
80 - 100 10 - 15
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
60 60
POULTRY
(°C)
190 - 210
190 - 210
180 - 200
160 - 180
160 - 180
140 - 160
FISH
(°C)
210 - 220
Place chicken on an
upturned saucer
placed on a large
plate. Turn halfway
through.
Turn halfway
through.
Cream can also be
whipped when still
slightly frozen in pla‐
ces.
-
-
-
-
ENGLISH 29
(min)
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
(min)
40 - 60