Hot air or conventional cooking (if available), Browning – AEG 49002VMN User Manual
Page 28

HOT AIR OR CONVENTIONAL COOKING (IF AVAILABLE)
Roasting
Meat
Temperature [°C]
Cooking Time
Beef/Beef boned
170 - 190
20-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
Mutton/Lamb
170 - 190
20-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
Pork/Veal/Ham
170 - 190
30-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
Chicken
180 - 200
20-25 minutes per 0.5 kb (1
lb) and 20 minutes over
Turkey/Goose
170 - 190
15-20 minutes per 0.5 kg (1
lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over
3.5 kg (7 lb)
Duck
180 - 200
25-35 minutes per 0.5 kb (1
lb) and 25-30 minutes over
Pheasant
170 -190
35-40 minutes per 0.5 kb (1
lb) and 35-40 minutes over
Rabbit
170 - 190
20 minutes per 0.5 kb (1 lb)
and 20minutes over
BROWNING
Beef
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Rump steak
- browning
2-3
200
total 10
Rump steak
- roasting
2-3
150
50-60
Roast beef
1-2
160
90-120
Veal
Type of meat
Shelf
Temperature °C
Time in minutes
per kg meat
Fillet of beef
1)
2-3
160
60-70
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C.
If you are using a meat probe, remove it before grilling.
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