Settings - Roasting - AEG 6130 V-w Instruction Book

Settings – roasting (in traditional oven, fan oven and combination oven)
Roasting
Beef
Rare-roasted
Rump joints (browning)
(roasting)
Fully-roasted
Veal
Fillet
Lamb
Leg/shoulder/saddle
Pork
Roast joint/rib*
Roast pork (slow-roasted)*
Ham
Poultry
Chicken pieces
Duck*
Duck (slow-roasted)*
Turkey (whole, stuffed)
Turkey breast
* Finish by browning off at 250˚C for approx. 10-15 mins.
These settings are for guidance only. See also section "Advice and tips on
use of oven"
˚C
Mins Mins
of the meat per kg meat
2 65
3 65 10 total
- - 50-60
2 70-75 90-120
3 65 50-60
3 65 50-60
3
70
3 70
2 70-75
3 -
2 - 55-60
2
- 5 hours
1-2 -
3 62
43
Conv. Oven
90
125
225
160
180
180
180
60
200
90 160
90 160
45 200
160
130
50 160
60 200
˚C
In oven In oven
Fan oven Combi-
oven
125 125
200 200
150 150
160 160
160 160
160 160
175 175
150 150
150 150
175 175
150 150
- -
150 150
175 175