AEG 49332I-MN User Manual page 32

32
Oven - Helpful hints and tips
Poultry
Type of meat
Chicken
1)
Duck
Duck slow roasting
Roast turkey, stuffed
Turkey breast
Cooking Hot Air
Type of food
Fish, boiling
Fish, frying
Meatloaf
Danish meatballs
Liver pâté
Potato gratin
Lasagne, home made
Lasagne, frozen
Pasta gratin
Pizza, home made
Pizza, frozen
Chips, frozen
Tarts, home made
- pre-baking, roll
Tarts, home made
- finishing
Tarts, frozen
1) When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish is finished when the
flesh is white. Test by sticking a fork into the fish. If the flesh comes easily away from the bone, the fish is
cooked.
2) With cooking on two levels (double portion) the time is around 1/3 longer than that stated on the packaging. If
the time given is 30 mins, then the preparation time will be around 30+10 = 40 min.
Cooking Conventional
Type of food
Fish, boiling
Fish, frying
Shelf
2-3
2-3
1)
2-3
1-2
2-3
Shelf
2+4
2+4
2+4
2+4
2+4
2+4
2+4
2+4
2+4
3
2+4
2+4
2+4
2+4
2+4
Shelf
2-3
2-3
Temperature °C
180
150
not suitable
150
175
Temperature °C
150-160
165-175
165-175
165-175
165-175
175
175
175
165-175
180-200
180-200
180-200
165-175
165-175
175
Temperature °C
160-170
180-200
Time in minutes per
kg meat
55-65
55-65
total around 5 hours
50-60
70-80
Time in minutes
1)
1)
60-70
35-45
65-75
55-65
60-70
2)
30-45
40-50
20-35
2)
15-25
2)
30-45
15-20
30-40
2)
25-35
Time in minutes
1)
1)