Aie Eae Ts Ohamagedea Ea Neuins Kode Meron Bone Ees - AEG COMPETENCE 30380 B Operating Instructions Manual
Build-in fanned double oven
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- Operating instructions manual (40 pages) ,
- Operating instructions manual (40 pages)
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ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C;
Medium : 60-70°C:
Weill :70-80°C
SECOND/FAN
COOKING TIME
OVEN
160-180°C
| 20-35 min per Yekg/1Ib
and 20-35 min over
Beef,
160-180°C
20-35 min per Yekg/1Ib
boned
and 25-35 min over
Mutton
160-180°C
25-35 min per Yekg/1lb
and Lamb
and 25-35 min over
Pork
160-180°C
30-40 min per Y%kg/ilb
and Veal
and 30-40 min over
Ham
160-180°C
30-40 min per Yekg/1lb
and 30-40 min over
Chicken
160-180°C
15-20 min per Ykg/1Ib
and 20 min over
Turkey
160-180°C
15-20 min per ¥kg/1!b up to
and Goose
3¥kg/7lb then 10 min per Ykg/1lb
Duck
160-180°C
25-35 min per Yekg/1lb and 25-30
min over
Pheasant
160-180°C
35-40 min per ¥ekg/1lb and 35-40
min over
Rabbit
160-180°C
20 min per Yekg/1lb
and 20 min over
Potatoes
160-180°C
according to size
with meat
Potatoes
180-190°C
according to size
without
meat
The roasting temperatures and times given in the chart should be adequate for most joints, but slight
adjustments may be required to allow for personal requirements and the shape and texture of the meat.
However, lower temperatures and longer cooking times are recommended for less tender cuts or larger
joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.
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