AEG KS7100000M Manuel d'utilisateur télécharger pdf (Page 27)

Fish (steamed)

Food Shelf position Temperature

(°C)

Time (min)

Whole fish (1000-1500 g) 1 210-220 45-75

Poultry

Food Shelf position Temperature

(°C)

Time (min)

Chicken, spring chicken

(1000-1500 g)

1 190-210 45-75

Chicken half (per 400-500 g) 1 200-220 35-50

Poultry pieces (per 200-250 g) 1 200-220 35-50

Duck (1500-2000 g) 1 180-200 75-105

Game

Food Shelf position Temperature

(°C)

Time (min)

Saddle of hare, leg of hare (up to

1000 g)

1

220-230

1)

25-40

Saddle of venison (1500-2000 g) 1 210-220 75-105

Leg of venison (1500-2000 g) 1 200-210 90-135

LOW TEMPERATURE

COOKING

• Low Temperature Cooking is correct for

pieces of tender, lean meat and fish to

make them succulent.

• Do not use the Low Temperature Cook-

ing for pot roasts or fatty pork roasts.

• Always cook without a lid in Low Tem-

perature Cooking.

• With Low Temperature Cooking func-

tion the oven gets the preset tempera-

ture and a signal operates. Then, the

oven automatically sets to a lower tem-

perature to continue cooking.

Cooking with Low Temperature

Cooking function:

1.

Sear the meat in a pan in a very high

heat.

2.

Put the meat in a roasting dish or di-

rectly on the wire shelf.

3.

Put the tray below the shelf to catch

the fat.

4.

Put the shelf in the oven.

5.

Set Low Temperature Cooking func-

tion.

If it is necessary, change the tempera-

ture and cook until done (refer to Low

temperature Cooking table).

Low Temperature Cooking table

Food

1)

Weight (g) Temperature

(°C)

Shelf posi-

tion

Time (min)

Roast beef 1000-1500 120 1 90-110

Fillet of beef 1000-1500 120 3 90-110

Roast veal 1000-1500 120 1 100-120

Steak 200 - 300 120 3 20-30

ENGLISH

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