AEG BP8615001M User Manual
Page 23
MEAT
TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Shelf po-
sition
Tem
p [°C]
Shelf po-
sition
Tem
p
[°C]
Beef
2
200
2
190
50 - 70
On a wire
shelf
Pork
2
180
2
180
90 - 120
On a wire
shelf
Veal
2
190
2
175
90 - 120
On a wire
shelf
English
roast beef,
rare
2
210
2
200
50 - 60
On a wire
shelf
English
roast beef,
medium
2
210
2
200
60 - 70
On a wire
shelf
English
roast beef,
well done
2
210
2
200
70 - 75
On a wire
shelf
Shoulder of
pork
2
180
2
170
120 - 150
With rind
Shin of pork
2
180
2
160
100 - 120
2 pieces
Lamb
2
190
2
175
110 - 130
Leg
Chicken
2
220
2
200
70 - 85
Whole
Turkey
2
180
2
160
210 - 240
Whole
Duck
2
175
2
220
120 - 150
Whole
Goose
2
175
1
160
150 - 200
Whole
Rabbit
2
190
2
175
60 - 80
Cut in
pieces
Hare
2
190
2
175
150 - 200
Cut in
pieces
Pheasant
2
190
2
175
90 - 120
Whole
FISH
TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Shelf po-
sition
Tem
p [°C]
Shelf po-
sition
Tem
p
[°C]
Trout / Sea
bream
2
190
2
175
40 - 55
3 - 4 fish
ENGLISH
23