AEG COMPETENCE 5211V Operating Instructions Manual page 24

NO
I
Roasting
Type of Food Quantity Ventitherm fea due Cooking Rotitherm Roasting Time for all
pper/Lower Heating types of cooking
Shelflevel| Tempera- | Shelflevel| Tempera- | Shelflevel| Tempera-
(from top) (from top) (from top) ture
Pork
Shoulder
leg
rolled
boned spare rib -
loin of pork
Veal "| the aditional
Lamb —— 90-210 | 3 «| 160-160 | _-30-35mins
30-35 mins per 450 g
plus 30-35 mins over.
4 170-180 3 190-210 3 For Rotitherm roasting
and joints of 2.5 kg
and over eliminate
be,
Saas
Beef Primecuts:
Rare 170-180* 200-21 0* 150-160* | 20/25 per 450g + 20/25
Medium 170-180 190-210 150-160 | 30/85 per 450g + 25/30
Well Done 170-180 190-210 150-160 | 35/40per 450g + 35/40
Inexpensive cuts 160-170 180-200 For Rotitherm roasting and
joins of 2.5 kg eliminate
the additonal time.
Poultry/Game
Chicken 170-180 200-220 160-170 50-70
Chicken 170-180 200-220 160-170 11/.-1'72 hr
Duck 180-190 210-220 160-170 117.-19/4 hr
Goose 170—180/200 200-210/250 130-1 40/180 2'/2-3 hr
Turkey 160-170 190-210 140-150 11/--2 hr
Turkey 150-160 180-200 130-140 2'/2-4 hr
Pheasant/rabbit/
wild/duck 190-200 S 210-220 170-180 30-60
190-200 210-220 3 170-180 90-60 3
Fish |
Whole fish 1-1.5kg 4 170-180 3or4 210-220 3 150-160 30-60
Fishe pies/bakes {750 g-1 kg 4 180-200 3 210-220 3 160-180 15-45
The figures in bold indicate the best method to cook the food. Always use the fat filter wnen roasting. * Pre-heat oven
BHL804-1 10/96 UK
Partridge/pigeon