AEG COMPETENCE 2003 F Operating Instructions Manual page 25

Type of Meat
Poultry
Poultry Pieces
4-6 pieces
Chicken Halves
2-4 pieces
Chicken,
Poulard
Duck
Goose
Turkey
Fish (steaming)
Whole Fish
1) Pre-Heat the Oven.
Shelf Posi-
Quantity
tion from
Weight
the Top
per
3.
200-250g
per
3.
400-500 g
4.
1-1.5 kg
4.
1.5-2 kg
5.
3.5-5 kg
5.
2.5-3.5 kg
4-6 kg 5.
4.
1-1.5 kg
Operating Instructions
Tempera-
Time
ture
Hr.:Min.
ºC
220-250 0:35-0:50
220-250 0:35-0:50
220-250 0:45-1:15
210-220 1:00-1:30
200-210 2:30-3:00
200-210 1:30-2:00
180-200 2:30-4:00
210-220 0:45-1:15
25