Atag FG6011C Instructions For Use, Installation, And Connection page 50

Meat cooking table for hot air operating mode
Type of meat
Beef
Beef roast
Beef roast
Roastbeef, medium done
Roastbeef, well done
Pork
Pork roast, incl. skin
Pork belly
Pork belly
Shoulder
Pork roll
Cutlet
Minced meet roast (pork
meat loaf)
Veal
Veal roll
Veal joint
Lamb
Lamb loin
Sheep joint
Venison
Rabbit loin
Deer joint
Wild boar joint
Poultry
Chicken, whole
Chicken
Duck
Goose
Turkey
Fish
Whole fi sh
Fish souffl é
Note: the indication of the recommended guide refers to the grid onto which baking trays are
placed.
50
Weight (g) Guide (from
bottom)
1000 2
1500 2
1000 2
1000 2
1500 2
1500 2
2000 2
1500 2
1500 2
1500 2
1500 2
1500 2
1700 2
1500 2
1500 2
1500 2
1500 2
1500 2
1200 2
1500 2
1700 2
4000 2
5000 2
1000 2
1500 2
Temperature Cooking
(°C) time
(min.)
180-190 100-120
170-180 120-150
180-200 30-50
180-200 40-60
170-180 140-160
170-180 120-150
160-170 150-180
160-170 120-140
160-170 120-140
160-170 100-120
170-180 60-70
170-190 90-120
170-180 120-130
170-180 100-120
170-180 120-130
180-190 100-120
170-180 100-120
170-180 100-120
180-190 60-70
180-190 70-90
160-170 120-150
150-160 180-200
140-150 180-240
170-180 50-60
150-170 50-70