Table: roasting, casseroles, au gratin – AEG COMPETENCE B 4100 User Manual
Page 32
Operating Instructions
32
Table: Roasting, casseroles, au gratin
Poultry,
Game, Fish,
Vegetables
Quantity
approx.
Fan Cooking
U
Conventional
1
O
Rotitherm
2
I
Time
Shelf
posi-
tion
from
top
Tempe-
rature
°C
Shelf
posi-
tion
from
top
Tempe-
rature
°C
Shelf
Posi-
tion
from
top
Tempe-
rature
°C
Hr.: Min.
Casseroles,
miscellan.
Casseroles
1 kg/
2 lbs
4
150
4
160-170
-
-
2:30-3:00
Lancashire
Hot Pot
1 kg/
2 lbs
4
150-160
4
180-190
-
-
2:15-2:30
Moussaka
1 kg/
2 lbs
4
170-180
4
210-215
-
-
0:40-0:50
Meat Loaf
675 g/
1.5 lbs
4
170-180
4
200-210
4
160-170 1:00-1:10
Poultry/
Game
Chicken
1 kg/
2 lbs
4
170-180
4
200-220
4
160
0:50-1:10
Chicken
1.5 kg/
3 lbs
4
170-180
4
200-220
4
160
1:15-1:30
Duck
1.5-2 kg/
3.5-4 lbs
4
180-190
4
or 5
210-220
4
160
1:15-1:45
Goose
3.5-5 kg/
8-10 lbs
4
or 5
170-180
4
or5
200-210/
250
4
or5
130-140
2:30-3:00
Turkey
2.5-3.5 kg
5-7 lbs
4
160
4
or 5
180-200
4
or 5
140-150
1:30-2:00
Turkey
4-6 kg/
8-13 lbs
4
or 5
150-160
4
or 5
180-200
4
or 5
130-140
2:30-4:00
Pheasant,
Wild Duck,
Rabbit
1 kg/
2 lbs
3
or 4
210
3
or 4
210-220
3
or4
170-180
0:30-1:00
Partridge/
Pigeon
per
300-500 g
3
or 4
190-200
3
or 4
210-220
3
or 4
170-180
0:30-0:50