Electrolux 49002VMN Manual do Utilizador descarregar pdf (Página 28)

HOT AIR OR CONVENTIONAL COOKING (IF AVAILABLE)

Roasting

Meat Temperature [°C] Cooking Time

Beef/Beef boned

170 - 190

20-35 minutes per 0.5 kb (1

lb) and 20-30 minutes over

Mutton/Lamb

170 - 190

20-35 minutes per 0.5 kb (1

lb) and 25-35 minutes over

Pork/Veal/Ham

170 - 190

30-40 minutes per 0.5 kb (1

lb) and 30-40 minutes over

Chicken

180 - 200

20-25 minutes per 0.5 kb (1

lb) and 20 minutes over

Turkey/Goose

170 - 190

15-20 minutes per 0.5 kg (1

lb) up to 3.5 kg (7 lb) then 10

minutes per 0.5 kg (1 lb) over

3.5 kg (7 lb)

Duck

180 - 200

25-35 minutes per 0.5 kb (1

lb) and 25-30 minutes over

Pheasant

170 -190

35-40 minutes per 0.5 kb (1

lb) and 35-40 minutes over

Rabbit

170 - 190

20 minutes per 0.5 kb (1 lb)

and 20minutes over

BROWNING

Beef

Type of meat Shelf Temperature °C

Time in minutes

per kg meat

Rump steak

- browning

2-3 200 total 10

Rump steak

- roasting

2-3 150 50-60

Roast beef 1-2 160 90-120

Veal

Type of meat Shelf Temperature °C

Time in minutes

per kg meat

Fillet of beef

2-3 160 60-70

Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C.

If you are using a meat probe, remove it before grilling.

www.aeg.com

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