AEG MCD3881E-M - Manual (Page 11)

Quick roast items cooked on a baking tray
Food Shelf po-
sition
Temperature
(°C)
Time (min)
Sausages 'Cordon bleu' 1
220 - 230
1) 5 - 8
Small sausages 1
220 - 230
1) 12 - 15
Schnitzel or chops, breaded 1
220 - 230
1) 15 - 20
Rissoles 1
210 - 220
1) 15 - 20
Fish (steamed)
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Whole fish 1000 - 1500 1 210 - 220 45 - 75
Poultry
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Chicken, spring chicken 1000 - 1500 1 190 - 210 45 - 75
Chicken half per 400- 500 1 200 - 220 35 - 50
Poultry pieces per 200- 250 1 200 - 220 35 - 50
Duck 1500 - 2000 1 180 - 200 75 - 105
Game
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Saddle of hare, leg of
hare up to 1000 1
220 - 230
1) 25 - 40
Saddle of venison 1500 - 2000 1 210 - 220 75 - 105
Leg of venison 1500 - 2000 1 200 - 210 90 - 135
SLOW COOK
• Slow Cook function is correct for pieces
of tender, lean meat and fish to make
them succulent.
• Do not use Slow Cook function for pot
roasts or fatty pork roasts.
• Always cook without a lid in Slow Cook
function.
• With Slow Cook function the oven gets
the preset temperature and a signal op-
erates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Cooking with Slow Cook 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 Slow Cook function.
If it is necessary, change the tempera-
ture and cook until done (refer to
Slow Cook table).
ENGLISH
11